I like to cook everything separately giving each item its own special attention and color and caramelization before combining them together. Its not the traditional way to make it because it is a bit more fussy but thats the way I like to do it - fussy.
Once everything is ready I mix it and today I had some Lambs Quarters, a delicious wild green, so it went into the skillet with my peeled and roasted chiles that I chopped up.
I don't always have fresh oregano but since its one of the herbs we have in abundance in the garden this year I will get to use it more often, what a treat, so a little fresh oregano that I chopped up, some melty cheese - I like muenster, and some warm corn tortillas and you are all set. If you want to add more cheese to your plate then do it because thats what I do.
All thats left to do now is try to get the right proportion of calabacitas to tortilla and just eat and eat until you balance it out- Calabacitas - its what squash wants to be.