Subj : Calabacitas
To   : All
From : Ben Collver
Date : Thu Aug 22 2024 09:19:14

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Calabacitas
 Categories: Mexican
      Yield: 4 Servings

      2    Poblano peppers (you can
           -also use Anaheim peppers,
           -any New Mexican varieties,
           -even bell peppers work for
           -super mild; or others)
      1    Jalapeno pepper (optional)
      1 tb Olive oil
      1 md Onion; diced
      3 cl Garlic; diced
      2 sm Zucchinis; cubed
      2 sm Summer squash; cubed
      1 c  Fresh corn kernels (canned
           -or frozen are OK)
      1 ts Mexican oregano
      1 ts Ancho powder (or your
           -favorite blend)
      1 ts Red pepper flakes
           -(optional)
    1/2 ts Cumin
           Salt; to taste
    1/4 c  Cilantro; chopped
           Extra cilantro; chopped, for
           -garnish
           Crumbly white cheese; for
           -garnish
           Red pepper flakes; for
           -garnish
    1/4 c  Mexican crema; sour cream,
           -or milk
    1/2 c  Cotija cheese; up to 1 c,
           -grated

  Preparation time: 10 minutes
  Cooking time: 30 minutes

  This calabacitas recipe is a side dish with big flavor, with sauteed
  zucchini and squash, roasted peppers, onions, lots of seasonings and
  optional cheese. 

  Roast the Peppers:

  Slice the poblano peppers in half lengthwise and scoop out the
  insides. Remove the stems. Set them onto a baking sheet and bake them
  at 350°F for 20 to 30 minutes, or until the skins char and bubble.
  You can also broil them about 12 to 15 minutes to the same effect.

  Steam Peppers:

  Remove from heat and place them into a paper bag or baggie for a few
  minutes. The heat will steam them and loosen the skins.

  Peel Peppers:

  Peel away the skins and roughly chop the peppers. Set them aside for
  now.

  Cook the Onion, Jalapeno and Garlic:

  Heat the olive oil in a large pan or skillet and add the onions and
  jalapeno pepper. Cook for 5 minutes to soften. Add the garlic and
  cook for 1 minute, until the garlic becomes fragrant.

  Cook the Zucchini and Squash:

  Add the zucchini, squash, corn, Mexican oregano, ancho powder, chili
  flakes, cumin and salt to taste. Sauté until just tender, 3 to 4
  minutes, to your preference.

  Stir in the chopped peppers and chopped cilantro. Heat through.

  Garnish with fresh cilantro, crumbly white cheese and red pepper
  flakes

  For Creamy-Cheesy Version:

  Add Cheeses. Stir in the Mexican crema and cotija cheese until it
  melts through along with the chopped peppers and cilantro over low
  heat.

  Recipe by Mike Hultquist

  Recipe FROM: <https://www.chilipeppermadness.com/recipes/calabacitas/>

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