Mexican Zucchini Corn
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
5 large zucchini (4-5 cups)
1/2 onion, chopped
1 (16-oz) can cream-style corn
1 (8 oz) package cream cheese, softened
1/4 cup diced jalapeno peppers (seeded, stemmed, and deveined first)
1 tsp salt
1/2 tsp seasoned pepper
1 1/2 cups cracker crumbs
Instructions:
Cook squash and onion just until tender-crisp. Drain well. Add corn, cream cheese, and cornstarch and leave on low burner. Stir until cream cheese has melted. Add jalapeno peppers, salt, and pepper and pour into a large casserole and top with cracker crumbs. Bake 45 minutes at 350°.
Serves 8-10.
Adapted from Southwest Sizzler