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Summer
Squash
Queso |
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INGREDIENTS
2 Tablespoons olive oil
1 shallot, diced
2 datil peppers, seeded
and finely minced
4 cups yellow squash,
shredded
1 cup salsa
4 ounces cheese,
shredded
(cheddar, monterey
jack or pepper-jack
types work best)
1/2 cup sour cream,
crema, greek yogurt,
cream cheese or
cottage cheese
DIRECTIONS
In a large skillet,
sauté shallot and datil
peppers in olive oil.
Stir in squash and
cook until tender.
Add salsa, stir well and
bring to a simmer.
Add cheese and stir
until it is just melted.
Add sour cream, stir
well, remove from
heat and cover.
Let sit five minutes
before serving.
Cover and refrigerate
leftovers.
Copyright © 2019 Stefanie Samara Hamblen |
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