Calabacitas con Queso
(Zucchini with Cheese)

No Photo

Ingredients

Calabacitas

  • 1 1/2 pounds zucchini, unpeeled, then cut into 1/4-inch slices
  • 1 cup water
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper, or to taste
  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 large ripe tomato, chopped
  • 1 (10-ounce) package frozen corn, thawed and drained
  • 2 poblano chiles, roasted, peeled and finely chopped
  • 1 (5-ounce) can evaporated milk
  • 1/2 pound white Cheddar cheese, finely diced

Garnish (optional)

  • Sprigs of fresh cilantro

Instructions

  1. In a saucepan, combine the zucchini, water, salt and pepper; bring to boiling over high heat, then reduce the heat and simmer, covered, for 2 minutes. Set aside without draining.
  2. In a large skillet, heat the oil over high heat until hot but not quite smoking, then reduce the heat to medium-low. Add the onion and garlic then sauté until the onions are translucent, stirring occasionally.
  3. Stir in the tomato, then cook for about 5 minutes or until the liquid is partly evaporated. Stir in the corn and poblanos, then continue cooking for 5 more minutes. Add the zucchini and evaporated milk to corn mixture; bring to boiling over high heat, then reduce the heat to low and stir in the diced cheese, cooking just until the cheese melts.
  4. Spoon into bowls and serve. If desired, garnish bowls with a sprig of fresh cilantro.

Adapted from Family Circle magazine, May 16, 1995 (Originally published in Food from My Heart by Zarela Martinez); posted by LuAnn B., a.k.a. "Tofu Queen."

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