INGREDIENTS
Olive oil
1 cup
white onion (sliced into strips)
1
large poblano pepper (sliced into strips)
2 cloves
garlic (minced)
Salt and pepper
2
large tomatoes (1 quartered, 1 diced)
1
serrano peppers (sliced)
1/2 cup
water
1 1/2 tsp
Knorr chicken bouillon powder
1/2 tsp
Mexican oregano (crushed)
1/2 tsp
cumin
2 cups
zucchini (diced)
1
full cup corn (fresh off the cob(or frozen))
2 cups
queso panela, asadero or muenster cheese (cubed)