Calabacitas with Rajas and Cheese

Steps

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1. 1
   Roast the poblano peppers over an open flame until the skins are charred on all sides.
   ▶ ≈0:52
2. 2
   While the peppers are roasting, cut the calabacitas into large bite-sized cubes.
   ▶ ≈1:00
3. 3
   Slice the mushrooms.
   ▶ ≈1:27
4. 4
   Cut the tomatoes into small dice.
   ▶ ≈1:37
5. 5
   Place the roasted poblano peppers in a plastic bag to steam briefly, then peel off the skin and remove the seeds. Cut the peppers into strips.
   ▶ ≈2:03
6. 6
   Mince the serrano and jalapeño peppers.
   ▶ ≈2:15
7. 7
   Cut the onion and garlic cloves into small pieces.
   ▶ ≈2:50
8. 8
   Roughly chop the cilantro.
   ▶ ≈3:34
9. 9
   Cut the cheese into small cubes.
   ▶ ≈3:55
10. 10
    Heat oil in a clay pot or heavy-bottomed pan, then add the onion and garlic. Sauté until softened.
    ▶ ≈4:34
11. 11
    Add the serrano peppers and tomatoes, season with salt, and cook until the tomatoes are soft and broken down.
    ▶ ≈5:21
12. 12
    Stir in the mushrooms and cook for a few more minutes.
    ▶ ≈5:51
13. 13
    Add the calabacitas cubes and cilantro. Stir well and allow the squash to cook until tender.
    ▶ ≈5:58
14. 14
    Add the roasted poblano pepper strips and simmer briefly to blend the flavors.
    ▶ ≈6:06
15. 15
    Top with the cheese cubes and allow them to melt into the dish.
    ▶ ≈6:21
16. 16
    Serve with warm flour or corn tortillas.
    ▶ ≈6:50