Esta es una exhibición prevé de cómo se va ver la receta de 'Calabacitas Con Queso (Zucchini With Cheese)' imprimido.

Receta Calabacitas Con Queso (Zucchini With Cheese)
by Global Cookbook

Calabacitas Con Queso (Zucchini With Cheese)
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 1 1/2 lb Zucchini, unpeeled, cut in 1/4" cubes
  • 1 c. Water Salt and pepper
  • 2 Tbsp. Vegetable oil
  • 1 lrg Garlic clove
  • 1 c. Finely minced onion
  • 3/4 lb Minced tomato
  • 2 c. Corn kernels
  • 2 x Poblano peppers, peeled and minced
  • 5 ounce Evaporated lowfat milk
  • 1/2 lb Shredded monterey jack cheese

Direcciones

  1. Substitutions: 1/3 c. heavy cream for 5 ounces of canned evaporated lowfat milk; cheddar or possibly colby for jack.
  2. Approximations: 5 to 6 zucchini; 1 medium onion; 1 large or possibly 2 small tomatoes; 10-oz bag of corn, or possibly 16-oz can. It is not necessary to be so precise. It is a home cooking, seasonal cooking.
  3. Place diced zucchini in medium saucepan with water, season lightly with salt and pepper. Bring to a boil and simmer, covered, over medium heat till slightly tender but still crunchy, about 2 min. Set aside without draining.
  4. Heat oil in large skillet over high heat till warm but not quite smoking.
  5. Reduce heat slightly; add in garlic and onion and cook, stirring, till onion is translucent/soft, about 2 min. Stir in tomato and cook till liquid partly is evaporated, about 5 min. Stir in corn and poblanos and simmer 5 min.
  6. Add in undrained zucchinia and evaporated lowfat milk to corn-chili mix and bring to a boil. Reduce heat to low, stir in diced or possibly shredded cheese and cook till the cheese melts. Serve warm (from 4 to 6 people).
  7. NOTES : 'Calabaza' is Spanish for squash. Is 'calabacitas" Spanish for small squash No. Rather, it is an affectionate name for a dish made from zucchini, corn and tomatoes - three vegetables now in season.
  8. Say's Orlando Ramirez (Riv PE culture reporter): "No two are alike." Arizona cooks add in lots of cheese and lowfat milk. Others flavor it with cinnamon and mint. Other's add in epazote, a Mexican herb like oregano, which is hard to find stateside. "Agreement: it's a vegetable stew. Team it with warmed tortillas and ice tea for a complete meal."