Ingredients: 

For the Squash:

• 3 yellow summer squash, quartered, cut into bite-size pieces
• 3 zucchini, quartered, cut into bite-size pieces
• 1 large sweet onion, diced
• 3 Anaheim/Hatch chiles, diced
• 8 cloves garlic, minced
• 2 cans sweet corn, liquid drained, but reserved
• 2 cups shredded Mexican 4-cheese blend
• 1 stick butter
• 1 package cream cheese
• 2 teaspoons Better Than Bouillon chicken stock
• 2 Tablespoons Casa M Spice Co® Ace Kickstart®

Let’s Get Cooking:

1. In a large sauté pan, melt the butter over medium-high heat before adding the onion, garlic, and chiles. Sauté until the onions are soft and start to get translucent.
2. Add the Ace Kickstart®, cream cheese, and Better Than Bouillon chicken stock and stir into the sautéing vegetables until the cream cheese melts.
3. Add the corn, squash, and zucchini, and stir to coat the vegetables.  Reduce the heat to medium, let the squash and zucchini release liquid for about 20 minutes, stirring every few minutes to keep the sauce from burning on the bottom, and the squash and zucchini are coated while cooking.
4. Once the squash and zucchini are tender, turn off the heat, add the cheese, and cover to let it start to melt. Stir in the cheese and taste to adjust seasonings. Add Ace Kickstart® to taste, then serve while hot and watch it disappear!