1 1/2 lb zucchini, unpeeled -- cut in
1/4 cubes
1 cup water
1 salt and pepper
2 tbsp vegetable oil
1 large garlic clove
1 cup finely chopped onion
3/4 lb chopped tomato
2 cup corn kernels
2 poblano peppers -- peeled
1 and chopped
5 oz evaporated milk
1/2 lb shredded monterey jack
1 cheese
A Recipe for
Calabacitas Con Queso (Zucchini With Cheese)
Health food makes me sick. |
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Food Tip |
Never serve oysters in a month that has no paycheck in it. |
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This Recipe for Calabacitas Con Queso (Zucchini With Cheese) is one of thousands in the Recipes-to-go Ethnic Cookbook.
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Food Tip |
He who lives by the sword eats with bloody hands. |
| Anonymous |
This is a recipe for Calabacitas Con Queso (Zucchini With Cheese) from the recipe cookbook of Recipes-to-go (Ethnic)
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
Eat little, sleep sound. |
| Iranian Proverb |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
Worries go down better with soup. |
| Jewish Proverb |
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
Food Tip |
Substitutions: 1/3 cup heavy cream for 5 ounces of canned evaporated
milk; cheddar or colby for jack.
Approximations: 5 to 6 zucchini; 1 medium onion; 1 large or 2 small
tomatoes; 10-ounce bag of corn, or 16-ounce can. It is not necessary
to be so precise. It is a home cooking, seasonal cooking.
Place diced zucchini in medium saucepan with water, season lightly
with salt and pepper. Bring to a boil and simmer, covered, over
medium heat until slightly tender but still crunchy, about 2 minutes.
Set aside without draining.
Heat oil in large skillet over high heat until hot but not quite
smoking. Reduce heat slightly; add garlic and onion and cook,
stirring, until onion is translucent, about 2 minutes. Stir in tomato
and cook until liquid partly is evaporated, about 5 minutes. Stir in
corn and poblanos and simmer 5 minutes.
Add undrained zucchinia and evaporated milk to corn-chili mixture and
bring to a boil. Reduce heat to low, stir in diced or shredded cheese
and cook until the cheese melts. Serve hot (from 4 to 6 people).
Recipe By : Zarela Martinez / Food from My Heart
Serves: 4
Calabacitas Con Queso (Zucchini With Cheese) Recipe brought to you by Recipes To-Go