Calabacitas

[purplewiz]

Calabacitas

Serves 4 as Side.

I put this recipe for calabacitas together from several I found in cookbooks and online, trying to recreate the version I had at a buffet in New Mexico. Calabacitas are a lot like potato salad: everyone has their own individual variation, and most are good. As such, measurements are VERY approximate.

• 3 zucchini or yellow crookneck squash, in 3/4" dice
  
• 1/2 onion, diced
  
• 2 T oil
  
• 2 cloves garlic, minced or pressed
  
• 1/2 c chopped green chiles, hot or mild
  
• 14-1/2 oz can of diced tomatoes, drained well
  
• 1/2 c frozen corn kernels
  
• 1 c grated cheddar cheese
  
• 1/2 tsp ground cumin
  
• 1 tsp oregano
  
• 1/4 tsp ground black pepper
  
• salt to taste
  

Preheat oven to 400F. Grease an 8" x 8" baking dish.

Heat a large skillet over medium heat. Add the oil, zucchini, and onion, and saute until squash is just barely softened. Add the garlic, cumin, and oregano, and saute another 30 seconds. Turn off the heat, stir in the corn, tomatoes, cheese, pepper, and salt.

Pour the mixture into the baking dish and bake for 20 minutes. Serve.

(You can use fresh tomatoes or frozen/canned chiles or canned corn or add more corn or garlic - it's very, very forgiving.)

There's a picture of the completed dish served here.

Keywords: Side, Vegetarian, Easy

( RG1964 )