Calabacitas guisadas (stewed zucchini)

Yield: 4 Servings

Measure Ingredient
2 tablespoons Oil
2 tablespoons Finely chopped onion
1 Clove garlic; peeled and minced
1 medium Tomato; finely chopped
1 Serrano or Jalapeno chile; finely chopped
1 pounds (about 4 medium) zucchini; trimmed and cut into 1/4" cubes
Salt to taste
2 Chiles Poblanos; charred, peeled & cut into strips
⅓ cup Grated Muenster cheese

OPTIONAL

Date: Wed, 13 Mar 1996 08:43:35 -0600 From: Judy Howle <howle@...>

RECIPES USING ANCHO CHILES (by Diana Kennedy) Heat oil in skillet. Add the onion and garlic and fry gently without browning for about 1 minute. Add the tomatoes and fresh chiles and cook over fairly high heat to reduce the sauce-about 5 minutes. Add the zucchini and salt to taste, cover the pan and cook for 5 minutes. Remove cover and cook over fairly high heat, stirring and scraping the bottom of the pan from time to time to prevent sticking, until juice has been absorbed and the zucchini is well seasoned, about 5 minutes. Serve alone as a vegetable course or as follows: Add 2 CHILES POBLANOS, charred, peeled, and cut into strips. Sprinkle with ⅓ cup grated Muenster cheese

CHILE-HEADS DIGEST V2 #267

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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