Instructions: Try this in the summer when you can find the teensy, tiny finger-size summer squash, still with blossoms attached (yellow crookneck or zucchini).

Melt butter in a large, heavy skillet, then add onion & garlic. Cook until lightly tinged with brown. Add squash & tomatoes; stir-fry rapidly, sprinkling with chiles, caribe, salt, oregano & cumin. Cook just until squash are tender-crisp to bite & brighter in color. Sprinkle with cheeses; turn off heat, cover pan & let cheeses melt. Then serve immediately.

Makes
4 to 6 servings.

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