Calabacitas Cheese Soup Food

CALABACITAS SOUP

Steps:

• Give the tomatoes a good rinse and roast them in the oven at 400F for 20 minutes or so. I usually de-stem them knowing that any juices leftover in the roasting pan will go in the blender.
• Saute a roughly chopped onion and 3 whole, peeled garlic cloves in a glug of oil over medium heat. When the onion starts to turn brown (approx. 6-8 minutes) add the mixture to a blender or food processor along with the roasted tomatoes and 1/4 or 1/2 of the jalapeno. Combine well and taste for heat, adding more jalapeno for more heat. I like this dish best with only mild heat so I used only 1/2 of the jalapeno.
• Finely chop 1/2 onion and get it cooking in some oil over medium heat.
• As the onion cooks you can prep the zucchini. Give the zucchinis a good rinse and cut them up into 1/4" sized pieces -- be sure to cut off the ends and discard.
• When the onion starts to brown add two minced garlic cloves and cook for 30-60 seconds. Add the chopped zucchini to the onion-garlic mixture in the pan, along with 1 teaspoon salt, freshly cracked black pepper, and 2 teaspoons Mexican oregano. Stir well and let it saute briefly.
• Add the tomato mixture from the blender to the pan. I usually let this cook for a couple minutes, then adding in 5 cups of stock along with 2 cups of corn. Note: I used a single can of corn, drained and rinsed, but if using fresh corn you can add it in when you add the zucchini.
• Bring this up to a simmer and take a final taste for seasoning. I added another generous pinch of salt to this batch, so that is close to 1.5 teaspoons total for this batch, but keep in mind this will vary based on which stock you're using.
• Serve immediately with your choice of fixings. Store leftovers in an airtight container in the fridge.

CALABACITAS CON QUESO RECIPE

Steps:

• Heat oil on a pan or cast iron skillet over medium heat.
• Add poblano, jalapeño peppers, and onions. Sauté for 5 minutes or until onions become transparent and peppers start to soften.
• Add calabacitas squash and cook, stirring constantly for 3-4 minutes.
• Add tomatoes, garlic, and corn. Season with cumin, salt, and pepper.
• Mix well and allow everything to cook for 3-4 minutes stirring constantly.
• Add vegetable stock (or water), mix well and bring to a simmer.
• Cover and cook stirring from time to time until all vegetables are tender.
• Adjust with salt and pepper, add ⅔ of cheese and mix well.
• Add the remaining cheese on top, cover the pan, and turn off the heat.
• Allow resting for a couple of minutes or until cheese melts on top.
• Serve as suggested in the recipe notes below.

'CALABACITAS GUISADA' (STEWED MEXICAN ZUCCHINI)

Steps:

• Heat the vegetable oil in a saucepan over medium heat; cook the onion and garlic in the hot oil until soft, about 5 minutes. Add the zucchini slices and stewed tomatoes and stir gently. Cover and cook until the zucchini is tender, 8 to 10 minutes. Remove from heat, season with salt, and add the Cheddar cheese; allow to sit until the cheese has melted.

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.

MEXICAN CALABACITAS

Steps:

• Place oil and chopped garlic in a large skillet, over medium heat.
• Add zucchini and onion, cooking until onion is tender.
• Add corn and tomatoes.
• Cover skillet, and simmer over low heat 10-15 minutes, stirring occasionally.
• When mixture is well heated, add cheese, mix and serve.

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.