An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.
Makes about 4 servings.
1 onion, peeled and cut into slivers
4 medium zucchini or yellow squash, about 8-10 inches long (or use two of each like I did)
1 T olive oil, (more or less depending on your pan)
1 can diced green Anaheim chiles
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)
Peel the onion, cut in half lengthwise, and cut into thin slivers. Wash squash and cut lengthwise into fourths, then into slices about 3/4 inch thick. Heat olive oil in heavy frying pan over medium-high heat. Add onion and saute 2-3 minutes, until starting to slightly brown. Add squash and saute about 4 minutes, or until squash is just starting to get tender. Turn a few times but not too often (you want the pieces of squash to brown a little.)
Add canned green chiles with juice to the pan and cook 6-8 minutes more, until squash is cooked through, but still slightly chewy. (This is a personal preference, but I prefer mine a little on the crisp side. Cook a little longer if you prefer a softer texture. More mature squash will take a bit longer to cook.) Season well with salt and fresh-ground black pepper.
Sprinkle the cheese over and cook 1-2 minutes more, stirring until cheese is melted and squash is partly coated with cheese. Serve immediately with a bit more cheese sprinkled over each serving.