Side Pannel
Spicy Calabacitas
Ingredients List
- 1/4 c Unsalted butter
- 1/2 c Chopped red onion
- 2 Cloves garlic; minced
- 4 c Baby summer squash; rinsed &
- -patted dry
- 2 lg Red-ripe tomatoes;
- -peeled; cut in wedges
- 4 Hot green chiles; parched,
- -peeled; seeded, chopped
- 2 tb Caribe (crushed N. New
- -Mexico hot red chile)
- 1 ts Salt (or to taste)
- 1/4 ts Ground Mexican oregano
- 1/4 ts Ground cumin
- 3/4 c Grated Monterey Jack
- 3/4 c Grated Cheddar
Directions
Try this in the summer when you can find the teensy, tiny finger-size
summer squash, still with blossoms attached (yellow crookneck or zucchini).
Melt butter in a large, heavy skillet, then add onion & garlic. Cook until
lightly tinged with brown. Add squash & tomatoes; stir-fry rapidly,
sprinkling with chiles, caribe, salt, oregano & cumin. Cook just until
squash are tender-crisp to bite & brighter in color. Sprinkle with cheeses;
turn off heat, cover pan & let cheeses melt. Then serve immediately. Makes
4 to 6 servings.
summer squash, still with blossoms attached (yellow crookneck or zucchini).
Melt butter in a large, heavy skillet, then add onion & garlic. Cook until
lightly tinged with brown. Add squash & tomatoes; stir-fry rapidly,
sprinkling with chiles, caribe, salt, oregano & cumin. Cook just until
squash are tender-crisp to bite & brighter in color. Sprinkle with cheeses;
turn off heat, cover pan & let cheeses melt. Then serve immediately. Makes
4 to 6 servings.
Tweet