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| 2 Esslöffel | oil |
| 2 Esslöffel | onion finely chopped |
| 1 | Clove garlic; peeled and minced |
| 1 mittel | Tomato finely chopped |
| 1 | Serrano or Jalapeno chile; finely chopped |
| 1 x ca. 450 g | (about 4 medium) zucchini; trimmed and cut into 1/4" cubes |
| | salt |
| 2 | Chiles Poblanos; charred, peeled & cut into strips |
| 1/3 Tasse | Grated Muenster cheese |
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Recipes Using Ancho Chiles (by Diana Kennedy) Heat oil in skillet. Add the onion and garlic and fry gently without browning for about 1 minute. Add the tomatoes and fresh chiles and cook over fairly high heat to reduce the sauce-about 5 minutes. Add the zucchini and salt to taste, cover the pan and cook for 5 minutes. Remove cover and cook over fairly high heat, stirring and scraping the bottom of the pan from time to time to prevent sticking, until juice has been absorbed and the zucchini is well seasoned, about 5 minutes. Serve alone as a vegetable course or as follows: Add 2 Chiles Poblanos, charred, peeled, and cut into strips. Sprinkle with 1/3 cup grated Muenster cheese
Chile-Heads Digest V2 #267
From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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