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5 from 4 votes


Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: Mexican, Tex Mex, Southwestern
Servings: 6 People
Author: Gaby


  • 1 tablespoon vegetable oil
  • 1 yellow onion diced
  • 1 poblano pepper diced
  • 3 cloves garlic roughly chopped
  • 1 red bell pepper diced
  • 1 orange bell pepper diced
  • 1 zucchini diced
  • 1 yellow squash diced
  • 1 cup frozen yellow corn
  • 1 4- ounces can green chiles
  • 1 cup cherry tomatoes halved
  • Kosher salt and freshly cracked black pepper to taste
  • 1-2 cups freshly grated cheddar cheese


  • In a large cast iron skillet, heat the vegetable oil over medium high heat. Add the onion and poblano pepper and sauté for 4-5 minutes until the onion is translucent. Add the garlic and stir to combine.
  • Add the various bell peppers, zucchini and yellow squash and cook for another 5 minutes until the zucchini and squash are slightly soft. Stir in the corn and green chiles and continue to sauté for a few minutes more until the corn is warmed through. Remove the skillet from the heat and add the tomatoes, stir to combine.
  • Top the mixture with the grated cheddar cheese and cover for a few minutes to melt the cheese. Serve immediately.