Spicy calabacitas
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Unsalted butter |
| ½ | cup | Chopped red onion |
| 2 | Cloves garlic; minced | |
| 4 | cups | Baby summer squash; rinsed & patted dry |
| 2 | larges | Red-ripe tomatoes; peeled; cut in wedges |
| 4 | Hot green chiles; parched, peeled; seeded, chopped | |
| 2 | tablespoons | Caribe (crushed N. New Mexico hot red chile) |
| 1 | teaspoon | Salt (or to taste) |
| ¼ | teaspoon | Ground Mexican oregano |
| ¼ | teaspoon | Ground cumin |
| ¾ | cup | Grated Monterey Jack |
| ¾ | cup | Grated Cheddar |
Directions
Try this in the summer when you can find the teensy, tiny finger-size summer squash, still with blossoms attached (yellow crookneck or zucchini).
Melt butter in a large, heavy skillet, then add onion & garlic. Cook until lightly tinged with brown. Add squash & tomatoes; stir-fry rapidly, sprinkling with chiles, caribe, salt, oregano & cumin. Cook just until squash are tender-crisp to bite & brighter in color. Sprinkle with cheeses; turn off heat, cover pan & let cheeses melt. Then serve immediately. Makes 4 to 6 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .