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Title: Calabacitas
Categories: Mexican
Yield: 4 Servings
2 Poblano peppers (you can
-also use Anaheim peppers,
-any New Mexican varieties,
-even bell peppers work for
-super mild; or others)
1 Jalapeno pepper (optional)
1 tb Olive oil
1 md Onion; diced
3 cl Garlic; diced
2 sm Zucchinis; cubed
2 sm Summer squash; cubed
1 c Fresh corn kernels (canned
-or frozen are OK)
1 ts Mexican oregano
1 ts Ancho powder (or your
-favorite blend)
1 ts Red pepper flakes
-(optional)
1/2 ts Cumin
Salt; to taste
1/4 c Cilantro; chopped
Extra cilantro; chopped, for
-garnish
Crumbly white cheese; for
-garnish
Red pepper flakes; for
-garnish
1/4 c Mexican crema; sour cream,
-or milk
1/2 c Cotija cheese; up to 1 c,
-grated
Preparation time: 10 minutes
Cooking time: 30 minutes
This calabacitas recipe is a side dish with big flavor, with sauteed
zucchini and squash, roasted peppers, onions, lots of seasonings and
optional cheese.
Roast the Peppers:
Slice the poblano peppers in half lengthwise and scoop out the
insides. Remove the stems. Set them onto a baking sheet and bake them
at 350°F for 20 to 30 minutes, or until the skins char and bubble.
You can also broil them about 12 to 15 minutes to the same effect.
Steam Peppers:
Remove from heat and place them into a paper bag or baggie for a few
minutes. The heat will steam them and loosen the skins.
Peel Peppers:
Peel away the skins and roughly chop the peppers. Set them aside for
now.
Cook the Onion, Jalapeno and Garlic:
Heat the olive oil in a large pan or skillet and add the onions and
jalapeno pepper. Cook for 5 minutes to soften. Add the garlic and
cook for 1 minute, until the garlic becomes fragrant.
Cook the Zucchini and Squash:
Add the zucchini, squash, corn, Mexican oregano, ancho powder, chili
flakes, cumin and salt to taste. Sauté until just tender, 3 to 4
minutes, to your preference.
Stir in the chopped peppers and chopped cilantro. Heat through.
Garnish with fresh cilantro, crumbly white cheese and red pepper
flakes
For Creamy-Cheesy Version:
Add Cheeses. Stir in the Mexican crema and cotija cheese until it
melts through along with the chopped peppers and cilantro over low
heat.
Recipe by Mike Hultquist
Recipe FROM: <
https://www.chilipeppermadness.com/recipes/calabacitas/>
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