(recipe from Seasons of My Heart Cookbook, by Susana Trilling, used with permission of the author.)
4 Tablespoons safflower oil
2 pounds summer squash, diced
12 ounces tomatoes, broiled OR 1 1/2 cups canned
4 heaping Tablespoons finely chopped white onion
2 Serrano chiles, charred
2 cloves garlic, peeled
4 Tablespoons epazote leaves
4 Tablespoons grated cheese: añejo, romano or jack (optional)
1 teaspoon salt
Heat oil and add squash, onion, epazote and salt. Stir and sauté until just tender, about 10 minutes. Blend tomatoes, chiles and garlic. Add to squash mixture. Cook until squash is soft and vegetables are moist but not runny.
Adjust seasoning. Garnish with grated cheese.