Calabacitas Recipe Con Queso

CALABACITAS CON QUESO (SQUASH WITH CHEESE)

Steps:

• Heat oil in a stockpot over medium heat; add garlic and cook until fragrant, about 30 seconds. Add onions; cook and stir until translucent, about 5 minutes. Stir tomatoes into onion mixture and cook for 30 seconds more.
• Mix cousa squash and chicken bouillon into tomato mixture; reduce heat, cover, and simmer until squash is tender, 20 to 30 minutes. Stir in corn and Colby-Monterey Jack cheese.

CALABACITAS RECIPE (CON QUESO)

Steps:

• Set an extra-large cast iron cast over medium-high heat. Add the butter, onion, garlic, and poblano pepper. Saute and soften for 3-5 minutes, stirring occasionally.
• Add the ground cumin and oregano to the skillet. Stir and push the onions to the sides of the skillet.
• Add about a third of the chopped squash and bell peppers. Brown for 1 minute. Then push them to the sides of the pan and add another third of the veggies. Cook for 1 more minute. Then push the veggies to the sides and add the remaining squash and peppers. (This method allows each batch of squash and peppers to get a bit of color.)
• Season with 1 teaspoon salt and ¼ teaspoon ground black pepper. Brown another minute, then stir in the corn, cilantro, and juice of ½ a lime.
• Stir to warm the corn, then turn off the heat. The veggies should be just barely cooked and still firm.
• Serve warm with a generous sprinkling of crumbled queso fresco, a dollop of pico de gallo, avocado slices, and extra lime wedges.

CALABACITAS CON QUESO RECIPE

Steps:

• Heat oil on a pan or cast iron skillet over medium heat.
• Add poblano, jalapeño peppers, and onions. Sauté for 5 minutes or until onions become transparent and peppers start to soften.
• Add calabacitas squash and cook, stirring constantly for 3-4 minutes.
• Add tomatoes, garlic, and corn. Season with cumin, salt, and pepper.
• Mix well and allow everything to cook for 3-4 minutes stirring constantly.
• Add vegetable stock (or water), mix well and bring to a simmer.
• Cover and cook stirring from time to time until all vegetables are tender.
• Adjust with salt and pepper, add ⅔ of cheese and mix well.
• Add the remaining cheese on top, cover the pan, and turn off the heat.
• Allow resting for a couple of minutes or until cheese melts on top.
• Serve as suggested in the recipe notes below.

CALABACITAS CON QUESO - ZUCCHINI WITH CHEESE

Steps:

• In a saucepan with a lid, combine zucchini, corn, onion, green pepper, tomato, and vegetable oil. Cover, and cook over medium heat until tender.
• Gently stir in the sugar; add cheese on top, but do not stir. Cover, and continue cooking until cheese is melted. Stir, and add remaining cheese; cover, and continue cooking until melted. Serve warm.

ZUCCHINI WITH CORN AND CHEESE ( CALABACITAS CON ELOTE Y QUESO )

Steps:

• 1. Wash and trim both ends of zucchini, and cut zucchini down the middle in a cross, and then slice across. Do not cut too thin or too thick.
• 2. slice off kernels of corn from the cob.
• 3. Place the above veg's in a med size skillet that has a fitting lid.
• 4. Add the tomatoes and onions on top of veg's
• 5. add salt.
• 6. pour water over the top. cover and cook over med heat for approx. 15 min
• 7. After 15 min, toss gently to mix ingredients and taste for salt.
• 8. Lower heat to low, cover and simmer, and cook for add'l 5 to 7 min. till zucchini is tender. Turn off heat.
• 9. remove lid and spread cheese over the top, cover with lid until cheese melts.

CALABACITAS CON QUESO RECIPE

Steps:

• Heat oil in a large pan over medium-high heat. Add onion and garlic and sauté until translucent, about 5 minutes. Add the zucchini and tomato. Cook until zucchini begins to soften, about 5 minutes. Stir in corn and chiles. Season to taste with salt and pepper. Sprinkle with cheese and cover again for a few minutes until cheese is melted.

CALABACITAS CON QUESO

Steps:

• Heat oil.
• Add the calabacitas.
• Cook for 2 minutes.
• Stir occasionally.
• Add the remaining ingredients except for the cheese.
• Stir to combine.
• Cook for 5 minutes, or until the squash is tender.
• Add the cheese.
• Stir to combine.
• Turn off the heat.
• Place a lid on the pot.
• Let sit for 2 minutes.
• Serve and enjoy.

CALABACITAS CON QUESO

Steps:

• In a saucepan with a lid, combine zucchini, corn, onion, green pepper, tomato, and vegetable oil. Cover, and cook over medium heat until tender. Gently stir in the sugar; add cheese on top, but do not stir. Cover, and continue cooking until cheese is melted. Stir, and add remaining cheese; cover, and continue cooking until melted. Serve warm.

CALABACITAS CON QUESO Y ELOTE( ZUCCHINI WITH CHEESE AND CORN)

Steps:

• In a large skillet, heat 1 1/2 tablespoons of olive oil to medium heat. Add the onions, poblano and garlic. Season lightly with salt and pepper. Saute for 6 to 8 minutes. Add diced tomato and cook for another few minutes.
• While the vegetables cook, to the blender add, quartered tomato, sliced serrano, bouillon and 1/2 cup of water. Blend on high until smooth. Add to pan, along with oregano and cumin. Bring to a boil. Reduce to a simmer and cook for 5 minutes.
• Taste broth for salt and pepper. Add zucchini and corn to the pan. Stir well to combine and cook for 5 to 7 minutes. Add 1/2 of the cheese and push down into broth. Add remaining cheese, cover pan with lid and cook just until cheese has melted a bit. Serve right away. Yields 4 servings.