1 1/2 Lb. Zucchini, trimmed, and cut into small cubes
1 C. Corn, frozen or fresh
1 Poblano Pepper, seeded and diced
1 Jalapeño, seeded and diced
3 Tbsp. White Onion, finely chopped
2 Large Cloves, minced
1 C. Tomato, chopped (about 1 medium tomato)
1 C. Pepper Jack Cheese, grated
1 1/2 Tbsp. Avocado Oil
Sea Salt, to taste
In a large sauté pan combine the oil, onion and garlic, cook for 2 minutes over medium heat, stirring occasionally.
Add the tomatoes, corn, poblano and jalapeño pepper and cook for an additional 5 minutes. Follow with the zucchinis, season to taste, and gently combine. Cover and cook for 5 minutes.
After 5 minutes remove cover and stir again, continue to cook uncovered until all liquid is absurd.
Lastly top with cheese, cover for 3 minutes, just to melt the cheese.
Top with chopped cilantro. Enjoy!