1. Roast the peppers either over a gas burner or under the broiler until blistered all over. Place in a paper bag for 10 minutes. Remove stems and seeds and chop. 2. Saute the onions until soft but not brown. Add garlic and saute for an additional 2 minutes. 3. Add the tomato and heat for several minutes until the mixture has thickened. Add zucchini and 1 tablespoon water, stir and cover. Cook until squash is tender, about 7 minutes. 4. Add the chopped chilies and corn and cook over medium heat for 1-2 minutes. Add the salt and epazote or cilantro. Heat until most of the liquid has evaporated. 5. Stir in cheese, cover and remove from heat. Wait for 3 minutes, then serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
