Calabacitas Casserole With Polenta And Cheese Food

CALABACITAS CASSEROLE WITH POLENTA AND CHEESE

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.

CALABACITAS CON QUESO - ZUCCHINI WITH CHEESE

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.

CALABACITAS

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.

CALABACITAS CASSEROLE WITH POLENTA AND CHEESE

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

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.

CALABACITAS CON QUESO AND CHILE VERDE (SQUASH WITH CHEESE AND GR

Steps:

• Preheat oven to 350 degrees.
• In large saute pan place butter and heat to medium high until melted and hot. Add zucchini, squash, and corn and saute for two minutes until just warmed.
• Add green chiles and stir well. Cook for five minutes.
• Place mixture in baking dish. Sprinkle with jack cheese and cheddar.
• Bake for 10-15 minutes until cheese is melted.