Kernels from 2 ears fresh corn
3 large tomatoes, diced
Freshly ground black pepper to taste
1 1/2 cups shredded Colby Longhorn or Monterey Jack cheese
3 tablespoons chopped fresh cilantro
1. Heat the olive oil in a deep sauté pan over medium-high heat. Add the zucchini and one-half teaspoon salt and cook 5 minutes, stirring often, until the zucchini starts to soften.
2. Add the oregano and cumin and cook, stirring constantly, until well coated, 2 to 3 minutes longer. Lower the heat to medium and stir in the corn, poblanos and tomatoes. Cook, stirring often, until all the vegetables are soft but not mushy, about 15 minutes (add a little water to the pan if the vegetables get too dry). Just before serving, stir in the pepper, cheese and cilantro.
Each serving: 239 calories; 11 grams protein; 18 grams carbohydrates; 5 grams fiber; 15 grams fat; 7 grams saturated fat; 30 mg. cholesterol; 196 mg. sodium.
Total time: 30 minutes
Servings: 4 to 6 (makes about 36 rounds)
Note: Aleppo pepper is available at Surfas in Culver City and at All Spice at Farmers Market in Los Angeles.
Peanut or canola oil for deep frying, plus 1/4 cup
1 1/4 cups flour, divided
1 large egg, beaten
1/4 cup whole milk
1 tablespoon coarse sea salt