South-western Style Squash

Makes 6 servings

1 large white onion, chopped
1/2 c red bell pepper, minced
1 clove garlic, minced
1 Tbsp corn oil
1 c corn kernels
2 lbs crookneck squash, chopped
One (4-oz) can green chilies or 4
roasted chilies, seeded and peeled
1/2 c hot water
Salt to taste
 
1. In heavy skillet over mediumhigh
heat, sauté onion, red
pepper, and garlic in oil. Add
corn; cook and stir until uniformly
browned.
2. Cut squash into matchsticks.
Cut chilies into long thin strips.
(Try kitchen scissors.) Add
squash and chilies to skillet
along with water and salt.
3. Cover, reduce heat, and simmer
15 minutes. Serve with hot
tortillas.
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