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Simple Zucchini, Cheese and Chiles Cooking Recipes

Zucchini, Cheese and Chiles


This colorful dish might be a good way to ease into cooking with hot chiles. The zucchini benefits from the wonderful flavor of New Mexican chiles without being overshadowed by the heat.

Makes 6 servings

  • 1 tablespoon pure olive oil

  • 1 bunch (6 to 8) green onions (scallions), white and light green parts only, thinly sliced

  • 2 New Mexican chiles, roasted, peeled, seeded, and finely chopped

  • 2 medium size ripe tomatoes, peeled, seeded, and coarsely chopped

  • 1/4 cup chicken stock

  • 4 small zucchini, trimmed and cut into 1/4 inch slices

  • Salt to taste

  • 1 cup grated Monterey Jack cheese

  1. Heat the oil in a large heavy skillet over medium heat. Add the green onions and chiles and cook until softened, 2 to 3 minutes.

  2. Stir in the tomatoes and cook, stirring, for 2 minutes longer.

  3. Stir in the stock and the zucchini. Season with salt. Simmer the zucchini over low heat until crisply tender, about 10 minutes.

  4. Stir in the cheese and cook 1 minute, or until the cheese is just melted. Serve hot.

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