Mexican Style Squash Medley

Ingredients

• 2 tablespoons vegetable oil
• 1 1/2-2 lbs crookneck yellow squash or pattypan squash, chopped into 2 inch chunks
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 jalapeno, chopped (optional)

• 1 (14 1/2 ounce) can diced tomatoes, undrained (or equivalent of fresh)

• 1 (14 ounce) can corn, undrained (or equivalent of fresh kernels)
• 1 teaspoon chili powder
• salt and pepper
• 1 cup shredded cheddar cheese (may use pepper jack or monterey jack)

Directions

1. 1

   Heat oil in large lidded skillet.

2. 2

   Add squash, onion and garlic and saute until tender crisp.

3. 3

   Add jalepeno (if using), tomatoes, corn, chili powder, salt and pepper.

4. 4

   Cover pan, reduce heat and simmer until it all cooks down (about 25 minutes, more or less to your taste). Stir occasionally.

5. 5

   Uncover pan, sprinkle cheese on top. Serve after cheese melts.

6. 6

   This lends itself nicely to whatever else you have around. Chopped bell peppers are a nice addition.