2 1/2 cups uncooked white oil for frying
1 medium onion, thinly sliced
1 cup sliced green bell pepper
1 medium green bell pepper, thinly sliced
2 medium zucchini, thinly sliced
1 medium zucchini, thinly sliced
1 medium onion, cut into 1/2 inch pieces
1 medium head garlic, minced
1 medium (1 ounce) can diced green chile peppers, drained
1 medium tomato, diced
1 (16 ounce) can sliced black olives, drained
1 (15 ounce) can black olives, drained
1/4 cup Italian-style corn (optional)
1/4 cup chopped fresh cilantro
1/2 (8 ounce) can sliced black olives, drained
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh parsley
Heat oil in 5-quart saucepan over medium heat; add onion, green bell pepper, zucchini, pepper, and garlic. Bring to a boil, stirring constantly. Reduce heat to medium; cook, stirring occasionally, for 3 minutes. Reduce heat to low; cook, stirring constantly, for 10 minutes.
Stir in tomato, black olives, black olives, tomato, black olives, green chile peppers, tomato, or black olives. Stir in cilantro; simmer, stirring occasionally, for 5 minutes. Stir in parsley. Return to a boil; stir in parsley. Cook, stirring occasionally, for 5 minutes. Remove from heat; stir in parsley and cheese. Serve immediately.