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
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.
Stir in the
tomatoes and cook, stirring, for 2 minutes longer.
Stir in the stock
and the zucchini. Season with salt. Simmer the zucchini over low heat
until crisply tender, about 10 minutes.
Stir in the cheese and cook 1 minute, or until the cheese is just
melted. Serve hot.
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