|
|
|
|
 |
|
|
| Calabacitas Con Queso (Zucchini With Cheese) Recipe |
Category: Stews
Rating:
N/A
Servings: 4
|
|
|
Ingredients
1 1/2 lb zucchini, unpeeled; cut in 1/4 cubes
1 cup water
1 salt and pepper
2 tablespoon vegetable oil
1 large garlic clove
1 cup finely chopped onion
3/4 lb chopped tomato
2 cup corn kernels
2 poblano peppers; peeled and chopped
5 oz evaporated milk
1/2 lb shredded monterey jack cheese
Cooking Directions:
Substitutions: 1/3 cup heavy cream for 5 ounces of canned evaporated milk; cheddar or colby for jack. Approximations: 5 to 6 zucchini; 1 medium onion; 1 large or 2 small tomatoes; 10-ounce bag of corn, or 16-ounce can. It is not necessary to be so precise. It is a home cooking, seasonal cooking.
Place diced zucchini in medium saucepan with water, season lightly with salt and pepper. Bring to a boil and simmer, covered, over medium heat until slightly tender but still crunchy, about 2 minutes. Set aside without draining.
Heat oil in large skillet over high heat until hot but not quite smoking. Reduce heat slightly; add garlic and onion and cook, stirring, until onion is translucent, about 2 minutes. Stir in tomato and cook until liquid partly is evaporated, about 5 minutes. Stir in corn and poblanos and simmer 5 minutes.
Add undrained zucchinia and evaporated milk to corn-chili mixture and bring to a boil. Reduce heat to low, stir in diced or shredded cheese and cook until the cheese melts. Serve hot (from 4 to 6 people). Posted to MC-Recipe Digest V1 #168
stews
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
