Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Santa Fe Calabacitas




Source of Recipe


the web


List of Ingredients




3-4 tablespoons olive oil
1 cup finely chopped onion
2-4 cloves of garlic, minced
2 1/2 cups diced summer squash
2 1/2 cups diced zucchini
2 cups corn kernels, fresh or frozen

6 scallions, chopped (3/4 cup)
1/2 cup chopped hot green chile, roasted, with skin removed (wear gloves when handling chiles)
1/2 cup chopped mild green chile, roasted, with skin removed
1 cup diced ripe Roma (plum) tomatoes
1/2 cup firmly packed coarsely chopped fresh cilantro leaves
1/2 cup cream or grated Jack cheese (optional)
1/2 teaspoon salt



Recipe



1. Heat 2 tablespoonos of the oil in a large skillet and saute the onion for about 4 minutes over medium-high heat. Add the garlic and saute 2 minutes longer.

2. Add the squash and zucchini and saute 5 minuts longer, until softened. Mp> 3. Add the remaining 1 to 2 tablespoons of oil with the corn, scallions, and chiles and saute 3 minutes longer.

4. Stir in the tomatoes, cilantro, and cream (if desired) and heat through, about 5 minutes.

5. Season with salt. Serve hot or warm.

Yield: 8-10 servings.