Calabacitas -

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1/4 c Butter; OR cooking spray
1/2 c Chopped onion
1 Garlic clove; minced
6 c Cubed green summer squash and/or yellow summer squash
1 Red bell pepper; cored, seeded and diced
1/2 c Anaheim chili pepper; roasted, cored and seeded, peeled and diced
1 c Corn kernels
1 ts Pico de gallo; preferably, don enrique pico de gallo
Fresh ground black pepper; to taste
1 c Lowfat shredded monterey jack cheese; OR queso fresco, crumbled

Soften onion with garlic over medium heat in a sprayed skillet. Or, if using butter, melt it over medium heat in a large skillet then add the onion and garlic, and saute for 2 minutes.

Add the squash and bell pepper and cook another 2 minutes. Stir in the chiles, corn and seasonings. Cover, lower the heat, and simmer until the squash is tender, about 3-5 minutes. Uncover, sprinkle with cheese and stir until cheese is melted. Should be served immediately.

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