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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Here's a new take on calabacitas, a traditional Mexican side dish with zucchini, onions and peppers. Ingredients:
5 tablespoons butter |
1 large onion, chopped |
2 teaspoons ground cumin |
3 large zucchini (about 1 1/4 pounds), trimmed, grated |
3 large garlic cloves, minced |
3 tablespoons minced seeded jalapeños |
3 11-inch flour tortillas |
12 ounces monterey jack cheese, grated (about 4 cups) |
Directions:
1. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onion and cumin and sauté until tender, about 9 minutes. Add zucchini and garlic to skillet. Sauté until mixture is dry and zucchini is tender, about 14 minutes. Season with salt. Add jalapeños and cook 2 minutes. Transfer to bowl; cool.
2. Place 1 tortilla on oiled flat plate. Sprinkle 1/4 of cheese over evenly. Sprinkle 1/2 zucchini mixture over cheese. Sprinkle 1/4 of cheese over. Top with last tortilla and press firmly to compact torta.
3. Heat 1 tablespoon butter in heavy 12-inch skillet over medium heat. Slide torta into skillet. Cover and cook until bottom is golden brown, about 4 minutes . Using spatula, slide torta onto plate. Add remaining 1 tablespoon butter to skillet. Invert torta into skillet. Cook until bottom is golden brown, about 4 minutes. Transfer to platter. Let stand 5 minutes. Cut into wedges and serve.
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