New Mexican Colache - cooking recipe

Ingredients

3 tablespoons peanut oil
2 medium onions, chopped
1 garlic clove, minced
4 medium yellow squash, cut into 1/4 inch thick rounds
1 lb fresh green beans, ends trimmed and cut in half
1 small jalapeno pepper, seeded and finely chopped
3 medium ripe tomatoes, peeled and chopped
1/2 cup chicken broth
salt
black pepper
1 cup corn kernel (fresh or frozen)
1/2 cup shredded monterey jack cheese

Preparation

Preheat oven to 350\u00b0; grease a 2 quart casserole; set aside.
In a large heavy pot, heat the oil over medium heat; add in onions and garlic; stir until golden, about 4 minutes.
Add in squash, green beans, and jalapeno; stir 2 minutes.
Add in tomatoes and broth; season with salt and pepper; bring to a low simmer; cook for 10 minutes.
Add in corn; stir well.
Scrape mixture into the prepared casserole; sprinkle with cheese evenly over the top; bake until golden, about 30 minutes.