I recently had a gang over for Mexican food, and I made Fajitas. Its a fun dinner for a group, but requires LOTS of prep work. Another problem: What do you serve as a side dish? True, you may not really need one. But I just can’t seem to get past those old rules. I remembered having a squash side dish at Abuelo’s Mexican food in Chandler. It’s a creamy, cheesy, vegetable concoction that can be made many different ways. (meaning different squashes and other veggies. In the White Mountains in Arizona we have a “Taylor Corn” season. Yummy sweet corn every late August. So this is my go to for that time! My neighbor has a grey squash plant and uses that. As long as you chop everything about the same size (I use dice as a measure), you are good. You just want to make sure the potatoes are done!
3 or 4 ears fresh corn (or a package of frozen)
1 zucchini, chopped
1 yellow squash, chopped
1 large or 2 small chopped potatoes
1 or 2 jalapeños, chopped (take out seeds if you don’t like hot)
SAUCE: there are a couple of ways to do the sauce. Mine is more difficult, because I make a white sauce , (called Bechamel).
so here’s mine:
1/2 cup flour
1 stick (1/2 butter)
melt the butter in a skillet and stir in flour till it becomes a paste. Add 1/2 cup broth (veggie or chicken), and 8 oz. cream, 1/2 1/2 or milk. Stir till it’s like thick paint and pour over vegetables which you have mixed into a big baking dish. Add cheese to your taste, topping it all off with extra cheese and bake at 375 degrees about 45 minutes, or till the cheese is melted and bubbly on top. Test to make sure the potatoes are done!
Another easier way is to simply top the whole casserole with sour cream which you have thinned down with 1 cup of chicken or veggie broth. add a cup of shredded cheese, mix in, and top with more cheese. This is really excellent, and you can totally leave out the peppers if you don’t like Spice. OR, if you are like me, add MORE peppers! YOU be YOU!