Easy Calabacitas or Cheesy Summer Squash with Onions and Chiles

Ingredients

• 1 onion, peeled and cut into slivers
• 4 medium zucchini or yellow squash, about 8-10 inches long
• 1 T olive oil, more or less depending on your pan
• 1 can diced green Anaheim chiles
• Don't use jalapenos unless you like really spicy food.
• 1 cup plus 1/4 cup grated low fat Mexican cheese blend, or more
• Salt and fresh ground black pepper to taste
• Sliced green onions for garnish, optional

Directions

1. Trim and peel the onion, slice it in half lengthwise, then cut it into slim slivers. Rinse the squash, quarter it lengthwise, and slice those pieces into chunks about 3/4 inch thick.
2. Warm the olive oil in a heavy frying pan set over medium-high heat. Add the onion and cook for 2-3 minutes, stirring now and then, until the edges are just beginning to color.
3. Add the squash to the pan and cook for about 4 minutes, just until it starts to soften. Turn the pieces occasionally, but resist fussing with them too much so they have a chance to pick up a little browning.
4. Pour in the canned green chiles along with their juice and continue cooking for 6-8 minutes, until the squash is done but still has a slight chew. If you like a softer texture, cook it a little longer; larger, more mature squash may need that extra time too.
5. Season generously with salt and fresh-ground black pepper. Scatter the cheese over the squash and cook for 1-2 minutes more, stirring as it melts so some of the pieces get coated.
6. Serve right away, adding a little extra cheese over each portion.