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Calabacitas




Source of Recipe


Mary Blair McMorran


Recipe Introduction


This recipe combines two Native American crops, squash and corn, with
chile. One of the most popular dishes in New Mexico, it is also so
colorful that it goes well with a variety of foods.

* 3 zucchini squash, cubed
* 1/2 cup chopped onion
* 2 to 3 tablespoons butter
* 1/2 cup chopped green New Mexican chile, roasted, peeled, stems
removed
* 2 cups whole kernel corn (ORGANIC - otherwise it's likely GMO)
* 1 cup heavy cream
* 1/4 cup grated Monterey Jack or cheddar cheese

Sauté the zucchini and onion in the butter until the squash is
tender.Add the chile, and corn, Simmer the mixture for 15 to 20
minutes to blend the flavors. Add the cream and heat through. Add the
cheese and heat until the cheese is melted.

Serves: 4 to 6

Heat Scale: Medium