Name: Zucchini with Cheese (Calabacitas con Queso)
Yield: 4 to 6 servings
Cuisine: Mexican
Ingredients: 1 large garlic clove, minced; 1½ pounds zucchini (5 to 6 young, tender zucchini), scrubbed but not peeled, cut into ¼-inch dice; 1 medium-size onion, finely chopped (about 1 cup); 1 cup water; 1 large ripe, red tomato or 2 small ones (about ¾ pound), chopped; Salt and freshly ground black pepper to taste; 2 tablespoons vegetable oil; 2 cups fresh corn kernels cut from the cob, or 1 package (10 ounces) frozen corn, or 1 can (16 ounces) plain corn kernels, drained; ½ pound white cheddar cheese, finely diced (about 2 cups); 1 can (5 ounces) evaporated milk or ⅓ cup heavy cream; 2 poblano chiles, roasted, peeled, and finely chopped

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

When we were growing up we ate this dish at least once a week and sometimes more when it was harvest time. We would groan every time we saw it. Now, though, I love it, and not only because it reminds me of home.

Ingredients

1½ pounds zucchini (5 to 6 young, tender zucchini), scrubbed but not peeled, cut into ¼-inch dice
1

Americas
Mexico
Main course
Dinner
Central America
Gluten-free
Vegetarian

Method

Place the diced zucchini in a medium-size saucepan with the water; season lightly with salt and pepper. Bring to a boil and simmer, covered, over medium heat until slightly tender but still crunchy, about 2 minutes. Set aside without draining.

Heat the oil in a large skillet over high heat until hot but not quite smoking. Reduce the heat slightly; add the garlic and onion and cook, stir

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Ingredients

Method

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