(4 ounce each) diced green chiles (see notes section)
grated cheese (try Monterey jack)
Peel squash, cut in half and remove seeds. Cut the squash into 1/2 inch cubes.
In a large skillet, heat oil over medium heat (300 degrees in an electric skillet). Add onions and cook, stirring for about 3 minutes. Add the squash, salt and chili powder.
Cover and cook, stirring occasionally, about 10-12 minutes. Stir in chiles and cook about 3 minutes.
Sprinkle with cheese and cover until cheese melts, about 2 minutes.
Serve hot. Refrigerate leftovers within 2 hours.
Prepare fresh chiles by roasting 1 pound fresh green poblano chiles (about 4 whole peppers) either by placing them over a stovetop gas flame or by roasting under an oven broiler. Turn them frequently until all sides are charred black, about 7-10 minutes. Allow peppers to cool, about 15 minutes. Remove the stems and seeds and chop.
Like more spicy flavor? Use more or hotter chilies.
Use as a filling for tacos, burritos or wraps!
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.