A childhood favorite. When I make this dish, I think of my Mom. :) Eat this with tortillas or make tacos.
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Serves 6
INGREDIENTS:
- 4 Mexican squash, cut in half lengthwise
- 9 ounces melting cheese, grated (Monterey Jack preferred)
- 1 tomato
- 2 tablespoons vegetable oil
- 1 white onion, chopped fine
- 2 garlic cloves, minced
- Salt and pepper to taste
- In a medium saucepan under enough salted (1 tablespoon salt) water to cover, cook the squash until tender. Cut into 1/2-inch cubes. Set aside in a bowl.
- Puree the tomato. Use some of the residual water from the squash, if needed, to puree properly. Drain the puree and discard the juice. Keep the puree and set aside.
- Over medium heat in a non-stick 12-inch skillet, fry the onion and the garlic until translucent in one tablespoon of oil. Add the tomato, salt and pepper to taste. Add the squash. Let flavors meld together for two minutes. Just before removing from heat, add the cheese so it can melt. Adjust salt if necessary. Serve.
