1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
How to Make It
Heat oil in a large nonstick skillet over medium-high heat; cook cumin seeds for 30 seconds or until toasted, stirring frequently. Add the corn, onion, and garlic; sauté 5 minutes or until lightly browned. Add the zucchini, yellow squash, salt, and chiles, and sauté 6 minutes or until tender. Stir in cilantro. Remove from heat; sprinkle with cheese. Cover and let stand 5 minutes or until cheese melts.
Made to recipe, very easy. Liked the little hit of cheese and the cumin seeds -- not visually appealing but nice flavors. Served with CL's chipotle black beans and spicy shrimp tacos with tomatillo salsa.
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