1 tbsp plus 2 tsp canola oil
1 small zucchini, sliced 1/2 inch thick in half-moon shapes
1 small yellow squash, sliced 1/2 inch in half-moon shapes
1 Roma tomato, diced
1 small onion, diced
1/2 cup frozen or fresh corn
1 tsp chopped fresh oregano
1/2 tsp salt
1/2 tsp black pepper
Heat oven to 425°F. Lightly coat a sheet pan with 1 tbsp oil. Lay zucchini and yellow squash on sheet pan and roast 5 to 10 minutes or until golden brown. Lightly coat a sauté pan with 2 tsp oil. Add zucchini, squash, tomato, onion, and corn. Sauté over medium heat about 5 minutes. Add oregano, salt, and pepper.
Here is another version of the same dish:
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ea Zucchini or yellow squash,
1 ea Sliced
1 ea Large onion, chopped
3 T Oil
1/4 t Garlic salt or
2 ea Cloves garlic minced
4 oz Can chopped green chili
16 oz Can whole kernel corn
1 c Grated cheddar cheese
Saute' squash and onion in oil until barely tender. Add garlic salt (or
fresh garlic), chilies, corn and cheese; mix well. Put in buttered 1-quart
casserole and bake at 400 for 20 minutes.
Green Chile Corn Cakes
2/3 cup yellow cornmeal
2/3 cup Masa Harina (or additional cornmeal)
1/4 cup unbleached all purpose flour
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon baking powder
2 cups buttermilk
2 eggs well beaten
2 long hot green chiles, roasted, peeled and chopped
1/3 cup sweet corn kernels and juices scraped from one medium ear
1 tablespoon minced fresh oregano (if you can't get fresh, please just omit this, dried just won't do)
1/2 stick (1/4 cup) unsalted butter, melted, plus butter for the griddle
In a large bowl, sift together the cornmeal, Masa Harina, flour, sugar, salt and baking powder. In a medium bowl, whisk together the buttermilk, eggs, green chiles, corn and juices, and oregano. Add the buttermilk mixture to the dry ingredients and partially combine. Add the melted butter and stir until just combined, do not over-mix.
Warm a pancake griddle over medium heat. Butter it and working in batches, drop the batter by 1/4 cupfuls onto the heated griddle. Spread the batter into 3-inch rounds and cook about three minutes or until puffed and golden. Turn the cakes and cook until lightly colored and cooked through, about two minutes more. Serve hot.
Yields: Sixteen 3-inch cakes
Printed from COOKS.COM
6 Anaheim or any mild long green chili
2 cup vegetable oil
1/4 lb mozzarella cheese, grated
1/4 lb Monterey Jack cheese, grated
1 teaspoon minced garlic
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tb chopped fresh cilantro or parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
2 T milk
1 cup yellow cornmeal
1 cup mild or hot tomato salsa
Make a slit with the tip of a paring knife in the pepper at the cap.
Place the oil in a deep saucepan and heat to a temperature of 375F.
Have a bowl of ice water handy.
Fry the peppers a few at a time for about 1 minute, or until the skin is blistered all over. Remove with tongs, and plunge into the ice water.
Repeat until all peppers are fried.
When cool enough to handle, gently rub off the skin.
Cut a slit in one side of the pepper, and remove the seeds, keeping the pepper whole. Set aside, reserving the oil.
In a bowl, mix together the mozzarella, Monterey Jack, garlic, thyme, oregano, cilantro, salt and pepper.
Gently stuff the mixture into the peppers, securing them with toothpicks.
Chill for 30 minutes.
Beat the egg with the milk.
Roll the peppers in the mixture, and then roll in cornmeal.
Heat the reserved oil to 375F.
Fry the peppers for about 3 minutes, or until golden brown.
As you fry, be careful not to crowd the pan. Remove the peppers from the pan with tongs, drain on paper towels, and repeat until all peppers are fried.
Serve immediately, accompanied by salsa, if desired.
Note: The peppers can be prepared up to the point of being dredged in cornmeal and fried up to two days in advance and refrigerated, tightly covered with plastic wrap.
Dredge with cornmeal and fry just prior to serving.
Hot 7-Layer Dip
1 can of Refried beans
1 can of black beans, drained
1 package of taco seasoning mix
1/2 cup of sour cream
1 cup of Salsa
1 can (4 oz.) of Diced green chiles
2 tablespoons diced jalapenos
1 cup of shredded cheese
2 large green onions
1 pack of chips
Preheat oven to 375° F.
Combine refried beans, black beans and seasoning mix in medium bowl. Spread bean mixture in ungreased 8-inch-square baking dish.
Spread sour cream over bean mixture. Top with salsa, chiles, jalapeños and cheese; cover.
Bake for 20 minutes. Uncover; bake for an additional 10 minutes or until cheese is melted and dip is bubbly. Garnish with green onions. Serve with chips.