1/4 cup Butter
1/2 cup Onion chopped
1 clove Minced Garlic
6 cups Baby Summer Squash (use Yellow or Green) cubed
1 Organic Bell Pepper (use Red Bell Pepper) cored seeded and diced
1/2 cup Anaheim Chile roasted cored seeded peeled and diced
1 cup Corn Kernels
1 teaspoon Pico de Gallo Seasoning
Fresh Ground Black Pepper to taste
1 cup Queso Fresco or Shredded Monterey Jack Cheese
Melt the butter over medium heat in a large skillet.
Add the onion and garlic, and sauté for 2 minutes.
Add the squash and bell pepper and cook another 2 minutes.
Stir in the chiles, corn and seasonings.
Cover, lower the heat, and simmer until the squash is tender, about 3 - 5 minutes.
Uncover, sprinkle with cheese and stir until cheese is melted. Should be served immediately.