Skillet Squash

Char chiles over gas flame or in broiler until blackened on all sides. Enclose in plastic bag. Set aside 10 minutes. Peel and coarsely chop chiles. Set aside.

Heat oil in heavy large cast iron skillet over medium-high heat. Add onion and garlic and saute until onion is almost tender, about 5 minutes. Add zucchini, crookneck, and pattypan squash. Saute until almost tender, about 5 minutes. Add chopped poblano chiles and simmer 2 minutes. Reduce heat to medium-low. Add cheese and stir until melted, about 2 minutes. Season to taste with salt and pepper.

Transfer squash to serving bowl and serve immediately.