1 tablespoon vegetable oil
1 yellow onion, diced
1 poblano pepper, diced
3 cloves garlic, chopped
2 bell peppers, diced
2 zucchini, diced
1 cup corn kernels
4 oz. green chile
1 cup tomatoes, diced
Salt & ground pepper
1-2 cups grated cheddar cheese
1 yellow onion, diced
1 poblano pepper, diced
3 cloves garlic, chopped
2 bell peppers, diced
2 zucchini, diced
1 cup corn kernels
4 oz. green chile
1 cup tomatoes, diced
Salt & ground pepper
1-2 cups grated cheddar cheese
. In a large cast iron skillet, heat the vegetable oil over medium high heat. Add the onion and poblano pepper and sauté for 4-5 minutes until the onion is translucent. Add the garlic and stir to combine.
2. Add the various bell peppers, zucchini and yellow squash and cook for another 5 minutes until the zucchini and squash are slightly soft. Stir in the corn and green chiles and continue to sauté for a few minutes more until the corn is warmed through. Remove the skillet from the heat and add the tomatoes, stir to combine.
3. Top the mixture with the grated cheddar cheese and cover for a few minutes to melt the cheese. Serve immediately.
2. Add the various bell peppers, zucchini and yellow squash and cook for another 5 minutes until the zucchini and squash are slightly soft. Stir in the corn and green chiles and continue to sauté for a few minutes more until the corn is warmed through. Remove the skillet from the heat and add the tomatoes, stir to combine.
3. Top the mixture with the grated cheddar cheese and cover for a few minutes to melt the cheese. Serve immediately.
Pan Con Tomate
2 medium (or 1 large) beefsteak tomatoes
Salt
1 loaf ciabatta, sliced in half lengthwise and cut into ½ inch slices
Extra virgin olive oil
2 medium cloves garlic split in half
Sea salt
1. Slice tomatoes in half horizontally. Place a box grater into a large bowl. Rub the cut faces of the tomatoes over the large holes of the box grater. Discard the skin and season the tomato pulp with salt to taste.
2. Adjust rack to 4 inches below broiler and preheat broiler to high. Drizzle bread sliced with olive oil & season with salt. Place bread, directly on the broiler rack and broil until crisp and starting to char around the edges, 2 to 3 minutes.Remove bread from oven and rub with the split garlic cloves. Spoon tomato mixture over bread. Drizzle with more extra-virgin olive oil and season with sea salt. Serve immediately.
Click here to download a PDF of this week's recipes!
2. Adjust rack to 4 inches below broiler and preheat broiler to high. Drizzle bread sliced with olive oil & season with salt. Place bread, directly on the broiler rack and broil until crisp and starting to char around the edges, 2 to 3 minutes.Remove bread from oven and rub with the split garlic cloves. Spoon tomato mixture over bread. Drizzle with more extra-virgin olive oil and season with sea salt. Serve immediately.
Click here to download a PDF of this week's recipes!