Calabacitas - New Mexican Zuchini

Cheese and tomatoes and spices turn a veggie side into a star dish.  Simple, healthy, and delish.
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HANDS-ON TIME: 20 min
TOTAL TIME: 30 min
SERVES: 4

INGREDIENTS:
2 medium Zucchini, cut into half moon slices (can also use one zucchini and one yellow squash)
1 small Onion, diced
1/4 C. Hatch chiles (roasted, peeled, chopped)*
Frozen corn (or fresh or canned)
1 medium Tomato
1/2 C. Cheese
2 T. Oil
1/4 C. Water
1/4 C. Milk

CHOOSE YOUR OWN FLAVOR ADVENTURE:
Cilantro, cotija or queso fresco, lime

VEG: Heat oil, onions, and chiles into skillet for 5 minutes or until soft. Add corn, tomatoes, zucchini, and squash if using. Cook 5 minutes, stirring occasionally. Add TACO AF and water, then cover skillet and cook another 5 minutes.

​SAUCE: Add cheese and milk and stir to melt and combine. Remove from heat. Serve garnished with lime, cilantro and Mexican cheese, if desired.

* Frozen or canned chiles can be substituted, or Pablano chiles or Jalapenos if you like it really spicy.