Calabacitas - New Mexican Zuchini
Cheese and tomatoes and spices turn a veggie side into a star dish. Simple, healthy, and delish.
HANDS-ON TIME: 20 min TOTAL TIME: 30 min SERVES: 4 INGREDIENTS: 2 medium Zucchini, cut into half moon slices (can also use one zucchini and one yellow squash) 1 small Onion, diced 1/4 C. Hatch chiles (roasted, peeled, chopped)* Frozen corn (or fresh or canned) 1 medium Tomato 1/2 C. Cheese 2 T. Oil 1/4 C. Water 1/4 C. Milk CHOOSE YOUR OWN FLAVOR ADVENTURE: Cilantro, cotija or queso fresco, lime |
VEG: Heat oil, onions, and chiles into skillet for 5 minutes or until soft. Add corn, tomatoes, zucchini, and squash if using. Cook 5 minutes, stirring occasionally. Add TACO AF and water, then cover skillet and cook another 5 minutes.
SAUCE: Add cheese and milk and stir to melt and combine. Remove from heat. Serve garnished with lime, cilantro and Mexican cheese, if desired. * Frozen or canned chiles can be substituted, or Pablano chiles or Jalapenos if you like it really spicy. |