Calabacitas Con Queso (zucchini With Cheese) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Zucchini, unpeeled, cut in
1/4: " cubes,
1 cup: Water,
Salt and pepper,
2 tbsp: Vegetable oil,
1 large: Garlic clove,
1 cup: Finely chopped onion,
3/4 lbs: Chopped tomato,
2 cup: Corn kernels,
2: Poblano peppers, peeled
And chopped,
5 ounce: Evaporated milk,
1/2 lbs: Shredded monterey jack,
Cheese,
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).
Recipe By : Zarela Martinez / Food from My Heart
Source from luhu.jp
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
Source from luhu.jp