Green Chile Calabacitas
2 medium zucchinis, sliced and quartered
2 medium yellow squash, sliced and quartered
1 red onion, sliced
2 cloves garlic, minced
1 Tbsp. coconut oil
1 can whole kernel corn, drained
1/2 cup Santa Fe Ole Roasted Hatch Green Chile
salt and pepper to taste
1 cup cheddar cheese, shredded
Directions:
In a large skillet over medium heat, add coconut oil, onion and garlic
Cook 3-5 minutes or until garlic is turning golden and onions are translucent
Add zucchini and squash and stir to combine. Cover with a lid and cook another 5-10 minutes, stirring occasionally
Once the zucchini and squash are cooked, stir in corn and green chile and cook 2-3 minutes until heated through. Season with salt and pepper
Top with cheese, cover this the lid just until cheese melts. Serve warm
Click here for Santa Fe Ole Roasted Hatch Green Chile
