Calabacitas Con Queso (zucchini With Cheese)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Spanish | Southwester, Stew | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Zucchini, unpeeled cut in |
| 1/4" cubes | ||
| 1 | c | Water |
| Salt and pepper | ||
| 2 | T | Vegetable oil |
| 1 | Garlic clove | |
| 1 | c | Finely chopped onion |
| 3/4 | lb | Chopped tomato |
| 2 | c | Corn kernels |
| 2 | Poblano peppers, peeled and | |
| chopped | ||
| 5 | oz | Evaporated milk |
| 1/2 | lb | Shredded monterey jack |
| 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). Posted to MC-Recipe Digest V1 #168 Date: Thu, 25 Jul 1996 16:41:17 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> NOTES : 'Calabaza' is Spanish for squash. Is 'calabacitas" Spanish for small squash? No. Rather, it is an affectionate name for a dish made from zucchini, corn and tomatoes -- three vegetables now in season. Say's Orlando Ramirez (Riv PE culture reporter): "No two are alike." Arizona cooks add lots of cheese and milk. Others flavor it with cinnamon and mint. Other's add epazote, a Mexican herb like oregano, that is hard to find stateside. "Agreement: it's a vegetable stew. Team it with warmed tortillas and ice tea for a complete meal."
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Nutrition (calculated from recipe ingredients)
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Calories: 647
Calories From Fat: 357
Total Fat: 40.7g
Cholesterol: 98.2mg
Sodium: 1509.5mg
Potassium: 1227.6mg
Carbohydrates: 36.2g
Fiber: 7.2g
Sugar: 15g
Protein: 40.1g