Calabacitas (southwest)

Yield: 6 Servings

Measure Ingredient
¼ cup Butter; OR cooking spray
½ cup Chopped onion
1 Garlic clove; minced
6 cups Cubed green summer squash and/or yellow summer squash
1 Red bell pepper; cored, seeded and diced
½ cup Anaheim chili pepper; roasted, cored and seeded, peeled and diced
1 cup Corn kernels
1 teaspoon Pico de gallo; preferably, don enrique pico de gallo
Fresh ground black pepper; to taste
1 cup Lowfat shredded monterey jack cheese; OR queso fresco, crumbled

Soften onion with garlic over medium heat in a sprayed skillet. Or, if using butter, melt it over medium heat in a large skillet then add the onion and garlic, and saute for 2 minutes.

Add the squash and bell pepper and cook another 2 minutes. Stir in the chiles, corn and seasonings. Cover, lower the heat, and simmer until the squash is tender, about 3-5 minutes. Uncover, sprinkle with cheese and stir until cheese is melted. Should be served immediately.

Notes: Information and recipe adapted from Southwest The Beautiful Cookbook; recipes by Barbara Pool Fenzl, text by Norman Kolpas, CollinsPublishers San Francisco, 1994. Recipes featured at Melissa's Specialty foods Sept 1998: number of servings not listed; pat's guesses.

Recipe by: Southwest the beautiful cookbook Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Sep 02, 1998, converted by MM_Buster v2.0l.

Similar recipes