Calabacitas Con Queso Zucchini With Cheese
Ingredients| 1 1/2 lb zucchini, unpeeled -- cut in 1/4 cubes 1 cup water 1 salt and pepper 2 tbsp vegetable oil 1 large garlic clove 1 cup finely chopped onion 3/4 lb chopped tomato 2 cup corn kernels 2 poblano peppers -- peeled 1 and chopped 5 oz evaporated milk 1/2 lb shredded monterey jack 1 cheese |
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Substitutions: 1/3 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
Servings:
4
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