Calabacitas con queso (zucchini with cheese)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Zucchini, unpeeled -- cut in |
| ¼ | \" cubes | |
| 1 | cup | Water |
| 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 | Poblano peppers -- peeled | |
| And chopped | ||
| 5 | ounces | Evaporated milk |
| ½ | pounds | Shredded monterey jack |
| Cheese | ||
Directions
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