Local and Seasonal Recipes, Menus and More
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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 |
