Monday, September 27, 2010


I got this recipe off of Becoming Betty, always in search of a great Squash recipe. Well it looks like I found a new one, which is great since you can never have to many. Everyone loved it and I can not wait to make it again.
I added some red pepper as well since I just loved red pepper and basically this is one of those great recipes that is so easy to add to or take away from.
CALBACITAS ( little squash)

1-2 medium zucchini
1-2 medium yellow summer squash (or all one type)
1 medium yellow onion, diced
1 clove garlic, minced
1/2 cup chopped, peeled roasted green chile (or canned, drained and rinsed)
1 cup corn (frozen or fresh, cut off cob)
2Tbs tomato paste (or 1 15 oz. can of diced tomatoes)
chopped cilantro (optional—add at end)
1/2-1 cup shredded cheddar cheese (or jack cheese)
* diced red pepper (optional)
Cut squash into halves lenghtwise, then cut up into half moons about 1/4 inch thick. Cook diced onion in a large skillet in some oil or butter until it is softened. Add squash and garlic and cook on medium-low heat for about 10 minutes. Add green chile and corn, season with salt and pepper. Add tomato paste or diced tomatoes and cook until most of the liquid is cooked down.and stir in. The liquid from the veggies will thin it out the tomato paste. Remove from heat and stir in ciantro. Immediately sprinkle cheese on top so it will melt. You may also place in a hot oven for 15-10 minutes to better melt the cheese. **NOTE: I add about 1/2-1 t. of sugar to balance out the acidity of the tomatoes.

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