CALABACITA CUPS
Steps:
- Cut the zucchini into 1-inch sections, hollow inside using a melon baller or teaspoon leaving 1/4 inch on bottom, set aside.
- In a saute pan heat 3 teaspoons of the olive oil and heat. Add the onion and cook until translucent. Add chopped garlic and corn, stir, and add roasted red pepper, green chile, and chopped oregano saute until corn is fully cooked. Season, to taste, with salt and pepper. Fill zucchini cups. Top with queso fresca and garnish with fresh oregano.
CALABACITAS CASSEROLE WITH POLENTA AND CHEESE
Submitted by Betty Ellis at Curious Cuisiners' April 15th meeting.
Provided by Ginny Carriera
Categories Pasta Sides
Time 50m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 500 degrees F.
- 2. Heat a large skillet over medium high heat. Add olive oil, corn, garlic and chiles. Saute 3 minutes. Add zucchini, yellow squash and onions. Season with salt and pepper, chili powder; cook 7 to 8 minutes. Add stewed tomatoes and heat through. Transfer to baking dish. Cut 1 tube of polenta in 1/2" slices lengthwise. Top vegetables with polenta and cheese. Place in hot oven to melt cheese and warm polenta, 8 to 10 minutes. Garnish with chopped scallions and cilantro or flat leaf parsley.
CALABACITAS CASSEROLE WITH POLENTA AND CHEESE
Make and share this Calabacitas Casserole With Polenta and Cheese recipe from Food.com.
Provided by rickoholic83
Categories Corn
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 500 degrees.
- Grease a 9 x 13 baking dish with 1 T olive oil.
- Heat a large skillet over medium-high heat.
- Add remaining 2 T olive oil, corn, garlic and jalapenos. Saute 3 minutes.
- Add zucchini, yellow squash and onions, season with salt, pepper and chili powder. Cook 7-8 minutes.
- Add stewed tomatoes and heat through.
- Transfer skillet contents to baking dish.
- Cut tube of polenta in 1/2-inch slices. Top vegetables with polenta and cheese.
- Place in oven to melt cheese and warm polenta, 8-10 minutes.
- Garnish with scallions and cilantro.
- NOTE: Feel free to add a can of drained black beans or shredded chicken for protein.
Nutrition Facts : Calories 303.1, Fat 19.1, SaturatedFat 8.3, Cholesterol 33.5, Sodium 382.9, Carbohydrate 24, Fiber 3.9, Sugar 6.2, Protein 13.4
CALABACITAS
Zucchini, bell pepper, onion, and corn are lightly pan-fried in olive oil and butter and topped with Monterey Jack cheese for a delightful side dish in this recipe.
Provided by A. P. Newman
Categories Side Dish Vegetables Squash Zucchini
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil and butter in a large skillet over medium heat. Add the garlic, bell pepper, onion, and zucchini, and cook until the zucchini begins to soften, about 5 minutes. Stir in the salt, pepper, half and half, and corn. Cover, reduce heat to low, and simmer 5 minutes. Remove from heat and sprinkle Monterey Jack cheese over top. Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.
Nutrition Facts : Calories 147.9 calories, Carbohydrate 9.6 g, Cholesterol 18.4 mg, Fat 11.1 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 4.7 g, Sodium 172.3 mg, Sugar 2.4 g
MEXICAN QUESO-FRESCO CALABACITAS
A nice southweastern vegetable dish- tastes great with the poblano chile. Goes great with many types of mexican food.
Provided by PalatablePastime
Categories Cheese
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 9
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.
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