Calabacitas
INGREDIENTS:
1/2 c Chopped green New Mexican
-chile; roasted, peeled,
-stems removed
3 Zucchini; cubed
1/2 c Chopped onion
4 tb Butter
2 c Whole kernel corn
1 c Milk
1/2 c Grated Monterey Jack cheese
1/2 c Chopped green New Mexican
-chile; roasted, peeled,
-stems removed
3 Zucchini; cubed
1/2 c Chopped onion
4 tb Butter
2 c Whole kernel corn
1 c Milk
1/2 c Grated Monterey Jack cheese
This recipe combines two other Native American crops, squash and corn, with chile. One of the most popular dishes in New Mexico, it is also so colorful that it goes well with a variety of foods.
Saute the squash and onion in the butter until the squash is tender. Add the chile, corn, and milk. Simmer the mixture for 15 to 20 minutes to blend the flavors. Add the cheese and heat until the cheese is melted.
CHILE-HEADS ARCHIVES
Saute the squash and onion in the butter until the squash is tender. Add the chile, corn, and milk. Simmer the mixture for 15 to 20 minutes to blend the flavors. Add the cheese and heat until the cheese is melted.
CHILE-HEADS ARCHIVES