Calibacitas

This is an amazing way to have summer squash! 1 tablespoon olive oil 1 small onion, diced 1 poblano pepper, diced 1 jalapeno pepper, diced (seeds removed if you don't want it spicy) 2 cups of corn 2 plum tomatoes, diced 1 large summer squash 3 cloves garlic, minced 1-2 teaspoons coarse kosher salt to taste 1/4 teaspoon black pepper 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1/4 cup water 1/2 cup shredded cheddar cheese 1/4 cup milk optional garnishes: crumbled cotija cheese, chopped cilantro Heat olive oil in a large nonstick skillet over medium-high heat. Add onions, poblanos, and jalapenos. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften. Add corn and tomatoes. Cook for 5 more minutes, stirring occasionally. Add zucchini, yellow squash, garlic, salt, black pepper, oregano and ground cumin. Stir to combine and cook for 5 minutes, stirring every minute or so. Add water to skillet, reduce heat to low, cover and simmer for 5 minutes. Uncover the skillet, add the shredded cheese and milk, and stir together until the cheese has fully melted. Remove from heat, garnish with chopped cilantro and cotija cheese, and serve.