|Posted on November 8, 2011 at 5:00 PM|
-1 Cup Water
-1 cup red potatoes, chopped
-2 tsp olive oil
-2 ears of corn cut into quarters
-1 small red onion
-1 pound queso blanco viajero-cubed
(substitute ½ #mozzarella and ½ # muenster
-1 red bell pepper
-1 green bell pepper
-2 cloves of garlic, minced
-3 cups butternut squash chopped
-salt, pepper, and cayenne pepper to taste
In a large pot, fry onion, garlic, and peppers in oil until soft. Add the squash, potatoes, corn, spices and mix well. Add water and simmer for ½ hour, stirring often. When potatoes and squash are tender, mix in cheese. Serve hot.
Thanks to Christina C for submitting her recipe.
Categories: Soups and Stews Including Chilis