Calabacitas con queso (zucchini with cheese)

Yield: 4 Servings

Measure Ingredient
1½ pounds Zucchini, unpeeled -- cut in
¼ \N \" cubes
1 cup Water
\N \N Salt and pepper
2 tablespoons Vegetable oil
1 large Garlic clove
1 cup Finely chopped onion
¾ pounds Chopped tomato
2 cups Corn kernels
2 \N Poblano peppers -- peeled
\N \N And chopped
5 ounces Evaporated milk
½ pounds Shredded monterey jack
\N \N Cheese

Substitutions: ⅓ 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

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