Calabacitas

2 tablespoons oil

1 medium onion, chopped

1 cup diced potato

2 medium zucchini, diced

2 medium yellow squash, diced

1 cup chopped roasted green chiles

1 cup corn

1 cup shredded Monterrey Jack cheese

In a large skillet over medium heat, cook the onions and potatoes for about 10 minutes. Add the zucchini, yellow squash, green chiles and corn and cook for another 10 to 15 minutes with a lid on until the potatoes are done. Sprinkle with the cheese and let sit for a few minutes for the cheese to melt.