Calabacitas Con Queso

Ingredients

• 2 zucchini, sliced into half moons

• 4 roma tomatoes, 2 diced and 2 whole

• 1 jalapeno

• 1 cup chicken broth

• 1 white onion, divided in half

• 2 cloves of garlic

• Corn (from 2 ears or 1 can)

• 1 round La Morenita Queso Panela, cut into chunks

• Salt and pepper

• Mexican oregano

Directions

1. Bring a pot of water to a boil. Add two of the tomatoes and jalapeno and cook for about 5 minutes, until softened. Add to a blender along with ½ of the onion and the garlic, the chicken broth, and a pinch of salt, and blend into a sauce.

2. In a large skillet, add a bit of olive oil and add the other half of an onion, diced, and cook until soft. Add the corn and saute for a few minutes more.

3. Add the remaining two tomatoes, diced, along with a bit more salt, pepper, and oregano. Cook for a few minutes, until the tomatoes are softened, then add the sauce.

4. Let it simmer for about 5 minutes, then add the zucchini.

5. Stir together, cover, and cook until the zucchini is soft, about 10 minutes.

6. Remove from heat, add the panela, and enjoy!