Spicy calabacitas

Yield: 4 Servings

Measure 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

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, .

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