Calabacitas Con Queso (Zucchini With Cheese) Recipe

Mexican Recipes To-Go

Mexican Cheese Recipes

Ingredients:

1 1/2 lb zucchini, unpeeled -- cut in
1/4 cubes
1 cup water
1 salt and pepper
2 tbsp vegetable oil
1 large garlic clove
1 cup finely chopped onion
3/4 lb chopped tomato
2 cup corn kernels
2 poblano peppers -- peeled
1 and chopped
5 oz evaporated milk
1/2 lb shredded monterey jack
1 cheese

Instructions:

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).

Recipe By : Zarela Martinez / Food from My Heart

Servings: 4

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Part of the secret of a success in life is to eat what you like and let the food fight it out inside. Mark Twain (1835 - 1910)

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