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Mexican Squash With Chilies

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Ingredients
  Summer squash 4 Medium
  Onion 1⁄2 Small
  Cooking oil 4 Tablespoon
  Chopped tomatoes 1⁄2 Cup (8 tbs)
  Chopped canned green chili peppers 1⁄2 Cup (8 tbs)
  Grated american cheese 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

"Saute squash and onion in oil until just tender.
Drain off excess grease.
Blend in tomatoes, chili peppers, salt and pepper.
Cook over moderately low heat for 15 minutes.
Remove from heat; blend in cheese."

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable
Interest: 
Party, Healthy

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