Guest guest Posted April 28, 2008 Report Share Posted April 28, 2008 Corn, Zucchini and Poblano Chili Saute 1 pound poblano chiles, about 3 1 red bell pepper 3 tablespoons olive oil, divided 2 pounds zucchini squash, cut into 1/2-inch pieces 1 medium onion, chopped 6 cloves garlic, minced 4 cups frozen corn kernels Set oven to Broil. Remove stems and seeds from chiles and bell pepper. Cut lengthwise into quarters and place on a broiler rack, skin-side up. Broil 3 to 4 inches from heat source 4 to 6 minutes or until skin blisters and begins to blacken. Remove from oven and immediately place chiles and bell pepper in a 1-gallon sealable plastic bag. Seal bag to close; let stand 10 minutes, then peel or rub skins from chiles and pepper and discrd. Cut into 1/2-inch pieces; set aside. While peppers stand, heat 2 tablespoons oil in a large skillet over Medium-High heat; add half of zucchini and sauté 6 to 8 minutes or until browned. Remove to a medium bowl with a slotted spoon. Repeat with remaining zucchini. Add remaining 1 tablespoon oil to same skillet; sauté onion 5 minutes or until softened. Add garlic and roasted peppers mixture; cook about 3 minutes until heated. Stir in zucchini and corn. Reduce heat to Medium; cover and cook 5 minutes or until corn is tender. Serve hot. Be smarter than spam. See how smart SpamGuard is at giving junk email the boot with the All-new Mail Quote Link to comment Share on other sites More sharing options...
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