CALABACITAS CON QUESO AND CHILE VERDE (SQUASH WITH CHEESE AND GR
Make and share this Calabacitas Con Queso and Chile Verde (Squash With Cheese and Gr recipe from Food.com.
Provided by Vicki in CT
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 202.1, Fat 15.2, SaturatedFat 9.3, Cholesterol 39.6, Sodium 152, Carbohydrate 14.1, Fiber 3, Sugar 5.5, Protein 5.9
CALABACITAS CON CHILE VERDE
A delightful New Mexican dish from the Bueno website. Love their chile products - SO wish we could get them out here!!! ** Note that the recipe calls for Bueno Brand frozen Green Chile, but Zaar did not recognize this at the time.
Provided by Mommy Diva
Categories Vegetable
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil over low heat in a non-stick skillet. Sauté onion in oil.
- Add zucchini and cook over medium heat for 5 minutes, stirring occasionally.
- Add garlic to green chile and add to zucchini mixture.
- Cook for 3 minutes, stirring occasionally.
- Add corn, salt and pepper.
- Cover and cook over low heat for 8 minutes or until squash is tender.
- Enjoy! ;).
CALABACITAS CON QUESO DERRETIDO Y CHILES VERDES
Un solo sartén es todo lo que se requiere para combinar los mejores sabores otoñales. Las calabacitas, el queso y los chiles crean una receta riquísima.
Provided by My Food and Family
Categories Casa
Time 30m
Yield 8 (de aproximadamente 2/3 taza cada una)
Number Of Ingredients 9
Steps:
- Mezcla la canela y el comino en una sartén grande; cocínalos a fuego medio durante 2 minutos o hasta que estén ligeramente tostados, revolviendo frecuentemente.
- Añade el aderezo, los calabacitas, la calabacita amarilla y la cebolla; mézclalos bien. Cocínalos durante 5 minutos, revolviendo de vez en cuando. Reduce el fuego a medio-bajo.
- Incorpora los chiles y tapa la sartén. Cocina todo por 10 minutos; espolvorea los vegetales con el queso y el cilantro.
Nutrition Facts : Calories 100, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ENCHILADAS DE CALABACITAS CON SALSA CREMA DE CHILE (ZUCCHINI ENC
Another for ZWT II. I haven't tried this yet, but I'm always intrigued by veggie enchiladas of any form. Adapted from Mexican Cooking Made Easy.
Provided by Muffin Goddess
Categories Cheese
Time 50m
Yield 6 enchiladas, 3-6 serving(s)
Number Of Ingredients 12
Steps:
- CHILE CREAM SAUCE:.
- Melt butter in a medium saucepan over low heat. Still cooking, add milk, salt and chicken broth. Gradually add flour, stirring until blended. Increase heat to medium. Add chiles. Cook, stirring, until sauce has a creamy texture (about 10 minutes). Makes 3 cups. Set aside to use for topping enchiladas.
- ZUCCHINI ENCHILADAS:.
- Preheat oven to 350ºF.
- Spread 1/2 cup of warm chile cream sauce in the bottom of a 2-quart baking dish and set aside rest of sauce, keeping it warm.
- In a bowl, mix shredded zucchini and 1 1/2 cups of the cheese. Set aside.
- Warm tortillas so they are pliable (do this according to package directions, or use whatever method you prefer). One by one, dip warmed tortillas in the pan of remaining sauce and remove immediately (if allowed to sit in the sauce, the tortilla will start to dissolve). Move each dipped tortilla to the baking dish and put 1/6 of the reserved filling mixture in the center of the tortilla. Roll each tortilla and arrange in the baking dish, seam side down. Repeat until all the tortillas and filling are used up. Cover enchiladas with remaining sauce and 1/2 cup cheese. Bake for approximately 20 minutes at 350ºF, or until cheese is melted and sauce is bubbly. Remove from oven and top with chopped onion, crema/sour cream and cilantro, if using.
Nutrition Facts : Calories 935.8, Fat 51.1, SaturatedFat 28.4, Cholesterol 119.1, Sodium 2326.5, Carbohydrate 82.5, Fiber 5.4, Sugar 6.2, Protein 36.6
CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)
One of the most popular Mexican side dishes. It is so good, that Mexicans often double the portion and eat it as main dish with warm tortillas. This is a keeper for vegetarians and meat lovers.
Provided by gem
Categories Side Dish Vegetables Tomatoes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.
- Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.
Nutrition Facts : Calories 120.6 calories, Carbohydrate 17.8 g, Cholesterol 5.8 mg, Fat 4.9 g, Fiber 3.5 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 83.2 mg, Sugar 4.8 g
CALABACITAS CON CHILES VERDES
I think that New Mexico has a law on the books that says that everyone has to eat squash regularly. That's okay, because once you've tried this 'squash and chiles', you will like squash! PS zucchini is a green squash...or you can use yellow squash.
Provided by wildheart
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute the onion and garlic in the bacon grease or oil until translucent.
- Add the chiles, zucchini, and corn.
- Simmer until the squash is tender, about 20 minutes.
- Add the cream.
- Raise heat until cream starts to boil.
- Cook until vegetables are hot and the sauce is slightly thickened.
- Salt and pepper to taste.
- Sprinkle with cheddar, and serve.
- Note for A Vegetarian or meatless option use the oil.
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