September 17, 2004

mexican summer saute

A happy confluence of leftovers and farmer's market goodies spawned this tasty dish (healthy too, shh).

1 tablespoon olive oil
1 onion, diced
1 poblano pepper, seeds & ribs removed, diced
2 small summer squash/zucchini, diced
1 clove garlic, minced
dried oregano (1/2 tsp?)
ground cumin (1 tsp?)
chili powder (1/2 tsp?)
stewed tomatoes or can of diced/crushed tomatoes
2 grilled chicken thighs, diced
kernels scraped from 2 ears leftover corn
salt & pepper

Heat the olive oil over med-high heat and add the onions. Saute till starting to soften, then add the poblano and squash and continue sauteing. The high heat will add a bit of nice brown crust to some of the vegetables, so keep stirring so they don't burn rather than brown. When they're nice and soft, sprinkle a bit of salt on the veg, add the spices, and stir to distribute. Then add the garlic and saute for 30-60 seconds. Add the tomatoes to keep things from burning (the oil will have been absorbed by now). Lower the heat to low and simmer 5 minutes, or as long as it takes to fully soften the vegetables. Add the corn and chicken just long enough to heat through and blend flavors (about 5 minutes), or longer to reduce any extra liquid you don't want. Adjust seasonings & add pepper to your taste.

Serve over white rice, sprinkled with cheese, cotija if available.

Posted by foodnerd at September 17, 2004 11:02 PM
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