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Calabacita Recipe

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This recipe for Calabacita is from Erin and Mike Tastes of Pura Vida, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
One tbsp. olive oil
1 small onion, diced
1 poblano pepper, diced
1 jalapeño pepper, diced or minced
1 15 ounce can whole kernel corn
2 Roma tomatoes, peeled and chopped
1 large zucchini, sliced into half moons
1 large yellow squash, sliced into half moons
3 cloves garlic, minced
2 tsp. kosher salt
¼ tsp. black pepper
¼ tsp. dried oregano
¼ ground cumin
¼ cup water
½ cup shredded cheddar cheese
¼ cup milk
Optional garnishes: crumbled cotija cheese, chopped cilantro
Directions:
Directions:
Heat olive oil in large skillet and add onions and peppers. Cook for 5 minutes until beginning to soften, stirring occasionally.
Add corn and tomatoes and cook for 5 minutes, stirring occasionally.
Add squashes and spices and stir to combine. Cook and stir for 5 minutes. Add the water to the skillet and cover and simmer for another 5 minutes.
Uncover and add cheese and milk and stir until cheese has melted.
Remove from heat and garnish to taste.
Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
Aunt Linda shared this recipe with me and is a great way to use summer squash from the garden. I have added pattypan squash to the mix and it was delicious! I also used fresh / frozen corn.

 

 

 

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