Calabacitasconchilesverdes Recipes

CALABACITAS CON CHILE VERDE

Steps:

• Heat oil over low heat in a non-stick skillet. Sauté onion in oil.
• Add zucchini and cook over medium heat for 5 minutes, stirring occasionally.
• Add garlic to green chile and add to zucchini mixture.
• Cook for 3 minutes, stirring occasionally.
• Add corn, salt and pepper.
• Cover and cook over low heat for 8 minutes or until squash is tender.
• Enjoy! ;).

MEXICAN CAPIROTADA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon.
• Spread butter onto each toasted bread slice. Make 1 layer of buttered bread in a deep casserole dish or oven-proof stockpot. Sprinkle cinnamon, nutmeg, and cloves over bread layer. Sprinkle 1/4 the raisins, 1/4 the peanuts, 1/4 the remaining brown sugar, and 1/4 the Cheddar cheese over bread layer. Repeat layering with remaining ingredients. Pour cinnamon syrup over entire dish; cover with aluminum foil.
• Bake in the preheated oven until cooked through, about 30 minutes. Cool for 20 minutes before serving.

ANNE'S CALABACITAS

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir onion, green bell pepper, and yellow bell pepper until onion is translucent and golden brown, 10 to 15 minutes. Add green chiles, zucchini, yellow squash, and patty pan squash; cook and stir until softened, 5 to 10 minutes.
• Stir corn and tomato into squash mixture and simmer until liquid is reduced, about 5 minutes; season with salt, pepper, and oregano. Mix pinto beans and spinach into squash mixture and simmer until heated through, about 5 minutes. Stir cilantro, Cheddar cheese, cotija cheese, and sour cream into squash mixture.

CALABACITAS CON CHILES VERDES

Steps:

• Saute the onion and garlic in the bacon grease or oil until translucent.
• Add the chiles, zucchini, and corn.
• Simmer until the squash is tender, about 20 minutes.
• Add the cream.
• Raise heat until cream starts to boil.
• Cook until vegetables are hot and the sauce is slightly thickened.
• Salt and pepper to taste.
• Sprinkle with cheddar, and serve.
• Note for A Vegetarian or meatless option use the oil.