FOR 6 PERSONS
2 tbsp butter
1 chili ancho, without seeds and cut in strips
1 onion, sliced
1/2 kg squash (zucchini), chopped (1.1 lb)
2 ears of corn, cut from cob
salt to taste
3 tbsp epazote, chopped
250 g fresh cheese, crumbled (approx. 1/2 lb)
– Fry the chili ancho and onion in the butter.
– Add the squash and corn; fry; add 1/2 cup of water and salt to taste; cook over low flame.
– Add the epazote and cheese.
– Remove from flame, and serve.
Approximately 160 calories per portion.