Calabacitas Con Chiles Verdes |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I think that New Mexico has a law on the books that says that everyone has to eat squash regularly. That's okay, because once you've tried this 'squash and chiles', you will like squash! PS zucchini is a green squash...or you can use yellow squash. Ingredients:
4 -6 fresh roasted green chilies, chopped or 1 cup chopped frozen green chili, thawed |
1 cup chopped onion |
2 minced garlic cloves |
1 tablespoon bacon grease or 1 tablespoon olive oil |
2 medium zucchini, cubed |
1 cup whole kernel corn |
1/3 cup cream or 1/3 cup half-and-half |
1/2 cup shredded cheddar cheese |
1 dash salt and pepper |
Directions:
1. Saute the onion and garlic in the bacon grease or oil until translucent.
2. Add the chiles, zucchini, and corn.
3. Simmer until the squash is tender, about 20 minutes.
4. Add the cream.
5. Raise heat until cream starts to boil.
6. Cook until vegetables are hot and the sauce is slightly thickened.
7. Salt and pepper to taste.
8. Sprinkle with cheddar, and serve.
9. Note for A Vegetarian or meatless option use the oil.
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