Calabacitasconlechesquashwithmilk Recipes
CALABACITAS
Zucchini, bell pepper, onion, and corn are lightly pan-fried in olive oil and butter and topped with Monterey Jack cheese for a delightful side dish in this recipe.
Provided by A. P. Newman
Categories Side Dish Vegetables Squash Zucchini
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil and butter in a large skillet over medium heat. Add the garlic, bell pepper, onion, and zucchini, and cook until the zucchini begins to soften, about 5 minutes. Stir in the salt, pepper, half and half, and corn. Cover, reduce heat to low, and simmer 5 minutes. Remove from heat and sprinkle Monterey Jack cheese over top. Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.
Nutrition Facts : Calories 147.9 calories, Carbohydrate 9.6 g, Cholesterol 18.4 mg, Fat 11.1 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 4.7 g, Sodium 172.3 mg, Sugar 2.4 g
CALABACITAS CON LECHE (SQUASH WITH MILK)
I don't like squash, but I love this side dish! I take this to potlucks and I always gets compliments, and requests for the recipe!
Provided by Kim D.
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute squash in butter until tender.
- Reduce heat and add corn, onions, salt, pepper, and green chilies.
- Mix well and add milk.
- Simmer until well blended.
- Pour into a 1-quart casserole dish.
- Top with cheese.
- Cover and bake at 400F for 20 minutes.
ANNE'S CALABACITAS
Even kids will love this recipe. I learned it from my wonderful mother-in-law who would add or subtract different ingredients every time. This version was my favorite!
Provided by Dylan's Nana
Categories Side Dish Vegetables Squash Zucchini
Time 40m
Yield 6
Number Of Ingredients 18
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.
Nutrition Facts : Calories 307.3 calories, Carbohydrate 25.5 g, Cholesterol 43.6 mg, Fat 18.1 g, Fiber 6.1 g, Protein 14.1 g, SaturatedFat 9.8 g, Sodium 921.6 mg, Sugar 5.2 g
CALABACITA CUPS
Steps:
- Cut the zucchini into 1-inch sections, hollow inside using a melon baller or teaspoon leaving 1/4 inch on bottom, set aside.
- In a saute pan heat 3 teaspoons of the olive oil and heat. Add the onion and cook until translucent. Add chopped garlic and corn, stir, and add roasted red pepper, green chile, and chopped oregano saute until corn is fully cooked. Season, to taste, with salt and pepper. Fill zucchini cups. Top with queso fresca and garnish with fresh oregano.
CALABACITAS
I don't know where Nee got the name of this recipe but she made it for over 40 years and it is a family favorite.
Provided by Sherrybeth
Categories Meat
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, fry bacon until crispy.
- Drain, crumble and set aside, reserving 2 tablespoons bacon grease.
- In the reserved bacon grease, saute' the onions until clear.
- Add the ground beef to the onions and cook until well browned.
- Drain the meat, if necessary to remove most of the grease.
- Add the tomatoes, zucchini and squash, cover and cook until the squash is tender.
- Place cooked mixture in serving dish.
- Salt and pepper to taste, and top with crumbled bacon.
Nutrition Facts : Calories 370.4, Fat 25.2, SaturatedFat 8.8, Cholesterol 96.8, Sodium 665, Carbohydrate 8, Fiber 1.3, Sugar 2.5, Protein 27.6
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