Calabacitas con queso (zucchini with cheese)
Yield: 4 Servings
Ingredients:
- 1 1/2 lb Zucchini unpeeled -- cut in
- 1/4 " cubes
- 1 c Water Salt and pepper
- 2 tb Vegetable oil
- 1 lg Garlic clove
- 1 c Finely chopped onion
- 3/4 lb Chopped tomato
- 2 c Corn kernels
- 2 Poblano peppers -- peeled And chopped
- 5 oz Evaporated milk
- 1/2 lb Shredded monterey jack
Instructions:
Cheese 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
