Calabacitascasserolewithpolentaandcheese Recipes

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.

Steps:

• Preheat oven to 500 degrees F.
• Heat a large skillet over medium high heat. Add remaining 2 tablespoons extra-virgin olive oil, corn, garlic and chiles. Saute 3 minutes, add zucchini and 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-inch 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.

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.

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.

Steps:

• In a heavy skillet, heat the oil over medium-low heat. Saute the onions for 5 to 6 minutes, or until softened. Add the chiles, tomatoes, and salt to the pan and increase the heat to medium-high. Continue cooking for about 10 minutes, stirring frequently, until most of the liquid has evaporated. Set aside and allow to cool completely. In a large covered vegetable steamer, steam the zucchini for 5 to 6 minutes, or until tender but. not mushy. Season to taste, then remove the steamer from the pan and let them cool completely. Preheat the oven to 350 degrees and thoroughly butter a medium oven-proof casserole or souffle dish. Coat the inside of the dish with the bread crumbs. In a large mixing bowl, whip the egg whites with 1/4 teaspoon salt to stiff peaks, then add the egg yolks, beating them in well. The mixture will be frothy but stiff. Distribute a layer of zucchini slices in overlapping circles on the bottom of the casserole. Pour half of the sauce over the top in an even layer, then distribute 1/3 of the cheese over it. Cover the cheese with 1/3 of the beaten egg mixture, then dot with 1 tablespoon of the butter cut into tiny pieces. Repeat the layering in the same order and finish with a layer of zucchini topped with the last 1/3 of the beaten egg, butter, and cheese. Cook the torte on the top shelf of the oven until the eggs are set and the cheese has melted, about 25 to 30 minutes. Remove from the oven, let rest for 5 minutes, and serve.

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir onion, green bell pepper, and yellow bell pepper until onion is translucent and golden brown, 10 to 15 minutes. Add green chiles, zucchini, yellow squash, and patty pan squash; cook and stir until softened, 5 to 10 minutes.
• Stir corn and tomato into squash mixture and simmer until liquid is reduced, about 5 minutes; season with salt, pepper, and oregano. Mix pinto beans and spinach into squash mixture and simmer until heated through, about 5 minutes. Stir cilantro, Cheddar cheese, cotija cheese, and sour cream into squash mixture.

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.

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook and stir onion and garlic in hot oil until fragrant, about 5 minutes.
• Stir zucchini and corn into the onion mixture. Cover the skillet and continue cooking until the zucchini is tender, about 10 minutes more.
• Pour buttermilk into the skillet. Season the corn mixture with salt and pepper; stir. Bring the mixture to a boil, reduce heat to low, and continue cooking until hot, about 5 minutes more. Sprinkle with Chihuaua cheese.

Steps:

• Bring a large pot of water to a boil; add chicken thighs. Continue to boil until no longer pink in the centers and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain, reserving 2 cups broth. Shred or chop chicken and set aside.
• Mix salt, garlic powder, cumin, and black pepper together in a bowl and set aside.
• Heat olive oil in a large pan over medium-high heat. Add calabaza squash, zucchini, yellow squash, tomato, and onion. Cook and stir until tender, about 10 minutes. Add corn, followed by tomato sauce, dry spice mixture, and chicken. Pour in reserved 2 cups chicken broth. Mix well.
• Cover the pan and let simmer over medium heat, 20 to 30 minutes.

Steps:

• Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onion and cumin and sauté until tender, about 9 minutes. Add zucchini and garlic to skillet. Sauté until mixture is dry and zucchini is tender, about 14 minutes. Season with salt. Add jalapeños and cook 2 minutes. Transfer to bowl; cool.
• Place 1 tortilla on oiled flat plate. Sprinkle 1/4 of cheese over evenly. Sprinkle 1/2 zucchini mixture over cheese. Sprinkle 1/4 of cheese over. Top with last tortilla and press firmly to compact torta.
• Heat 1 tablespoon butter in heavy 12-inch skillet over medium heat. Slide torta into skillet. Cover and cook until bottom is golden brown, about 4 minutes . Using spatula, slide torta onto plate. Add remaining 1 tablespoon butter to skillet. Invert torta into skillet. Cook until bottom is golden brown, about 4 minutes. Transfer to platter. Let stand 5 minutes. Cut into wedges and serve.

Steps:

• In a saucepan with a lid, combine zucchini, corn, onion, green pepper, tomato, and vegetable oil. Cover, and cook over medium heat until tender.
• Gently stir in the sugar; add cheese on top, but do not stir. Cover, and continue cooking until cheese is melted. Stir, and add remaining cheese; cover, and continue cooking until melted. Serve warm.

Steps:

• Place a medium skillet over medium heat for a minute or two. Add the olive oil, wait about 30 seconds, then swirl to coat the pan.
• When hot enough to sizzle a bread crumb, add the onion, chiles, salt, and optional chlle powder, and cook, stirring often, for 8-10 minutes, or vegetables become quite soft.
• Add the zucchini, corn, garlic, and beans, if using, and continue to cook, stirring gently to avoid breaking the beans, for about 5 minutes longer, or until the zucchini is just tender. Make sure not to overcook the zucchini. Remove the pan from the heat.
• Sprinkle in the grated cheese to taste and stir to distribute it as it melts. Add black pepper and more salt, if needed to taste.
• Serve hot, warm or at room temperature, along with lime wedges to squeeze over, on the side of each serving. Enjoy!
• Note:.
• You can make this up to several days ahead. Store it in a tightly covered container in the refrigerator, and reheat in a microwave or in a covered dish in a 300*F. oven.
• Anaheim and poblano chiles are moderately hot. For a milder flavor, remove and discard the seeds. Wash your hands after handling these or any hot peppers. You can also substitute canned green chiles.
• Fresh corn, shaved right off the cob, is perfect. But defrosted frozen corn is fine too.

Steps:

• In a large skillet, cook onions for 2-3 minutes in oil over medium heat, until soft.
• Add zucchini and tomatoes.
• Cook for 2-3 minutes, until squash and tomatoes are tender.
• Stir in corn, chile, salt and 1 cup of the cheese.
• Pour this mixture into a greased casserole and sprinkle remaining cheese over top.
• Bake at 350º for 15-20 minutes, or until cheese on top is melted.