Try this in the summer when you can find the teensy, tiny finger-size summer squash, still with blossoms attached (yellow crookneck or zucchini). Melt butter in a large, heavy skillet, then add onion & garlic. Cook until lightly tinged with brown. Add squash & tomatoes; stir-fry rapidly, sprinkling with chiles, caribe, salt, oregano & cumin. Cook just until squash are tender-crisp to bite & brighter in color. Sprinkle with cheeses; turn off heat, cover pan & let cheeses melt. Then serve immediately. Makes 4 to 6 servings. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from G Internet, G Internet.
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