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Recipe: Calabacitas (Southwest)
Categories: Vegetables
Yield: 6 Servings
1/4 c Butter; OR cooking spray
1/2 c Chopped onion
1 Garlic clove; minced
6 c Cubed green summer squash
-- and/or yellow summer
-- squash
1 Red bell pepper; cored,
-- seeded and diced
1/2 c Anaheim chili pepper;
-- roasted, cored and
-- seeded,
-- peeled and diced
1 c Corn kernels
1 ts Pico de gallo; preferably,
-- don enrique pico de gallo
Fresh ground black pepper;
-- to taste
1 c Lowfat shredded monterey
-- jack cheese; OR queso
-- fresco, crumbled
Soften onion with garlic over medium heat in a sprayed skillet. Or, if using butter, melt it over medium heat in a large skillet then add the onion and garlic, and saute for 2 minutes.
Add the squash and bell pepper and cook another 2 minutes. Stir in the chiles, corn and seasonings. Cover, lower the heat, and simmer until the squash is tender, about 3-5 minutes. Uncover, sprinkle with cheese and stir until cheese is melted. Should be served immediately.
Notes: Information and recipe adapted from Southwest The Beautiful Cookbook; recipes by Barbara Pool Fenzl, text by Norman Kolpas, CollinsPublishers San Francisco, 1994. Recipes featured at Melissa's Specialty foods http://www.melissas.com Sept 1998: number of servings not listed; pat's guesses.
Recipe by: Southwest the beautiful cookbook
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Sep 02, 1998, converted by MM_Buster v2.0l.
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