Pay De Calabacitas Carne Y Queso Feta Recipes

PAY DE CALABACITAS, CARNE Y QUESO FETA

Steps:

• Coloca las calabacitas en un colador sobre un tazón. Espolvoréalas con la sal; déjalas reposar 30 min. para escurrirlas. Envuélvelas en una toalla de cocina limpia; utilízala para exprimir el resto del líquido de las calabacitas. Coloca las calabacitas en un tazón mediano.
• Calienta el horno a 400°F. Dora la carne; escúrrela. Agrégala a las calabacitas junto con el queso, los huevos, la leche y las migajas de pan; revuélvelas bien.
• Coloca 1 hoja de masa filo sobre una superficie de trabajo limpia; pincélala con un poco de la mantequilla. Cúbrela con otra hoja de masa filo; pincélala con la mantequilla. Coloca capas dobles de masa filo en un molde redondo de 9 pulgs. que hayas rociado con aceite en aerosol de modo que la masa sobre por los lados del molde. Repite el procedimiento con 6 de las hojas de masa filo restantes entrecruzando las capas dobles de masa filo según haga falta para cubrir el fondo del molde.
• Esparce la preparación de calabacitas en el fondo de la base; cúbrela con las hojas de masa filo restante. Dobla los bordes de la masa filo sobre la parte superior de la tarta; pincélala con el resto de la mantequilla.
• Hornea la torta 45 min. o hasta que esté bien doradita. Déjala enfriar en el molde 10 min. Desmóldala sobre un plato para servir; córtala en cuñas para servirla.

CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)

Steps:

• Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.
• Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.

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 AND CHILE VERDE (SQUASH WITH CHEESE AND GR

Steps:

• Preheat oven to 350 degrees.
• In large saute pan place butter and heat to medium high until melted and hot. Add zucchini, squash, and corn and saute for two minutes until just warmed.
• Add green chiles and stir well. Cook for five minutes.
• Place mixture in baking dish. Sprinkle with jack cheese and cheddar.
• Bake for 10-15 minutes until cheese is melted.

TORTA DE CALABACITAS

Steps:

• In a heavy skillet, heat the oil over medium-low heat. Saute the onions for 5 to 6 minutes, or until softened. Add the chiles, tomatoes, and salt to the pan and increase the heat to medium-high. Continue cooking for about 10 minutes, stirring frequently, until most of the liquid has evaporated. Set aside and allow to cool completely. In a large covered vegetable steamer, steam the zucchini for 5 to 6 minutes, or until tender but. not mushy. Season to taste, then remove the steamer from the pan and let them cool completely. Preheat the oven to 350 degrees and thoroughly butter a medium oven-proof casserole or souffle dish. Coat the inside of the dish with the bread crumbs. In a large mixing bowl, whip the egg whites with 1/4 teaspoon salt to stiff peaks, then add the egg yolks, beating them in well. The mixture will be frothy but stiff. Distribute a layer of zucchini slices in overlapping circles on the bottom of the casserole. Pour half of the sauce over the top in an even layer, then distribute 1/3 of the cheese over it. Cover the cheese with 1/3 of the beaten egg mixture, then dot with 1 tablespoon of the butter cut into tiny pieces. Repeat the layering in the same order and finish with a layer of zucchini topped with the last 1/3 of the beaten egg, butter, and cheese. Cook the torte on the top shelf of the oven until the eggs are set and the cheese has melted, about 25 to 30 minutes. Remove from the oven, let rest for 5 minutes, and serve.

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.

MEXICAN QUESO-FRESCO CALABACITAS

Steps:

• Heat oil or lard in skillet and cook onions until tender.
• Add garlic, zucchini, and tomato; cook until veggies are crisp-tender.
• Preheat oven to 350°F.
• In a large ovenproof casserole, mix together zucchini mixture with chopped poblanos and corn; season with salt.
• Cover with shredded cheese.
• Bake at 350F for 15-20 minutes or until warmed through and cheese starts to color.
• For Vegetarian simply use the oil or a vegetable based shortening such as Crisco for the Lard.

PAY DE CALABACITAS

Steps:

• Precalentar el horno a 350° F. Forrar una tartera de 12 pulgadas previamente engrasada con mantequilla, cubra la tarteta con la masa de hojaldre. Reservar.
• En un sartén mediano, saltear el tocino con los pimientos hasta que se hayan dorado, por unos 5 minutos a fuego mediano.
• Agregar los calabacitas, bajar el fuego y cocinar por otros 10 minutos. Condimentar a gusto.
• Batir los huevos en un bowl, y agregar la mezcla de tocino, pimientos y calabacitas, la mitad de los cebollinos, perejil y queso rallado. Agregar la ricotta y mezclar bien.
• Verter la mezcla sobre la masa en la tarta. Espolvorear con el resto de los cebollinos.
• Llevar al horno por 30 minutos, o hasta que la masa esté bien doradita. Retirar y dejar enfriar 10 minutos antes de servir.