A luscious blend of squash and corn with the addition of the green chilies that tickle the Santa Fe palate. Easy and quick to prepare.
Calabacitas
- 2 cloves garlic
- 2 Anaheim green chilies (or half large bell pepper) seeded and cut into thirds
- 6 green onions with the green tops left on, cut into 1-inch length
- 2 med zucchini, quartered lengthwise and cut into rough ½ inch chunks
- 2 Tbl olive oil
- 1 Tbl butter
- ¼ tsp salt
- Pepper to taste
- 1/3 cup heavy cream
- 1 cup white corn kernels, from 2 ears of corn or canned
- ½ cup shredded Monterey Jack cheese
1. Drop the garlic into the food processor through the feed tube while the motor is running. Turn off the machine, add the chilies and green onions and process until finely chopped, stopping at least once to scrape down the bowl with a rubber spatula. Add this chopped mixture to the cubed zucchini.
2. Heat the oil and butter in a 10-12 inch skillet, then add the zucchini mixture. Saute over medium heat for 5 minutes, stirring occasionally. The zucchini will begin to lose its rawness but should not be allowed to brown. Add the salt, pepper, cream and the corn, if fresh; cover the pan and simmer over low heat for 5 minutes .Remove the cover and taste the zucchini, which should be just cooked but somewhat crisp. If you are using canned corn, add at the end-only long enough to warm up.
3. Add the cheese off the heat and stir to incorporate and melt it-the residual heat of the cooked vegetables should be enough.
4. Serve the calabacitas as you would any green vegetable, it is also rich enough to eliminate the need for a starch in a light meal.
5. NOTE; I quite often use calabacitas as a vegetarian enchilada filling or a taco filling. Nice served with corn tortillas too.
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