Instructions: Roast the peppers either over a gas burner or under the broiler until blistered all over. Place in a bag for 10 minutes. Remove stems and seeds, and chop.

Saute the onions and garlic until soft, but not brown. Add the tomato and heat for several minutes until the mixture has thickened.

Add the courgette and 1 tbsp water, stir, and cover. Cook until the squash is tender (about 7 minutes). Add the chopped chiles and corn, and cook over medium heat for 1-2 minutes. Add the sat and epazote or cilantro, if using.

Heat until most of the liquid has evaporated. Stir in the cheese, cover, and remove from heat. Wait for 3 minutes, then serve.

1 1/2 Vegetable

Serving Ideas : Serve with beans, salsa, and corn of flour tortillas.

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