Calabacitas

Ingredients

• 4 ounce chiles green undrained chopped canned
• 2 tablespoons canola oil divided
• 0.5 cup cilantro leaves fresh chopped
• 1 cup corn kernels fresh (2 medium ears)
• 2 large garlic cloves minced
• 0.5 cup green onion tops sliced
• 8  lime wedges 
• 2  poblano chiles seeded cut into 3/4-inch pieces
• 1  onion red cut into 1/2-inch wedges
• 0.8 teaspoon salt 
• 0.5 cup tomato sauce unsalted
• 1.3 pounds baby squash yellow halved lengthwise thinly sliced ( 3 medium)
• 1 pound zucchini halved lengthwise thinly sliced (2 medium)

Equipment

• frying pan

Directions

1. Heat a large nonstick skillet over medium-high heat.
2. Add 1 tablespoon oil to pan; swirl to coat.
3. Add poblano chiles and onion. Cook 5 minutes or until edges of vegetables are browned, stirring occasionally; add garlic last 1 minute of cook time.
4. Remove vegetables from pan; keep warm.
5. Heat 1 tablespoon oil in pan.
6. Add yellow squash and zucchini; cook 9 minutes or until edges are browned, stirring occasionally.
7. Stir in onion mixture, corn, and next 3 ingredients (through green chiles). Cook 3 minutes or until thoroughly heated, stirring frequently to deglaze pan.
8. Remove from heat; stir in green onions.
9. Sprinkle with cilantro, and serve with lime wedges.