Summer Squash with Red Fresno Chiles

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Ingredients:

1-3 fresh red Fresno chiles, seeded or unseeded (you determine the degree of heat), diced
7-8 small, tender yellow summer squash, sliced thinly
1 large tomato, diced
1 large white or yellow onion, diced
5-6 slices Mozzarella cheese (enough to cover whole pan)
butter
salt and pepper to taste

Instructions:

Melt enough butter in a large frying pan to lightly saute the onion, tomato and red Fresno chiles. Drain off any excess butter.

Add the squash and cook until it is beginning to get tender (should still have some crunch to it). Cover the top with cheese. Turn off the heat and cover the pan. Serve when the cheese has melted.

Note: one Fresno is sufficient for those faint of heart. Leaving the seeds in makes the dish fiery.