Calabazita Food

CALABACITAS (MEXICAN STYLE ZUCCHINI)

Steps:

• In a large skillet, heat the oil and butter over medium heat.
• Add the onion and cook about two minutes.
• Add the zucchini, tomato, corn salt & pepper. Mix all ingredients well.
• Cover, reduce heat to low, and simmer for 8 minutes. Remove from heat and sprinkle the shredded cheese.
• Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.
• Serve warm and sprinkle with some of queso fresco

CALABACITAS RECIPE

Steps:

• Dice your onions and peppers and get them in the pan to begin caramelizing.
• Dice your calabacitas and add them once your onions and peppers are done caramelizing.
• Simmer until calabacitas are completely cooked
• Add some shredded cheese to the top of your vegetables.
• Enjoy!!!

CALABACITA CUPS

Steps:

• Cut the zucchini into 1-inch sections, hollow inside using a melon baller or teaspoon leaving 1/4 inch on bottom, set aside.
• In a saute pan heat 3 teaspoons of the olive oil and heat. Add the onion and cook until translucent. Add chopped garlic and corn, stir, and add roasted red pepper, green chile, and chopped oregano saute until corn is fully cooked. Season, to taste, with salt and pepper. Fill zucchini cups. Top with queso fresca and garnish with fresh oregano.

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.

CALABAZITA

Steps:

• dice the squash, onions, and tomatos then add to a large bowl.
• then add the corn salt and pepper to the top.
• mix together.
• then cook on stovetop for 20 minutes.

CALABACITAS

Steps:

• Saute the onion in oil.
• Add the squash and chilies.
• Mix and cook, covered, for 20 minutes.
• Add the corn and seasonings and cook 5 minutes longer.
• Add the milk and cheese, stirring constantly to prevent sticking until cheese melts.

ROASTED CALABAZA

Steps:

• Preheat oven to 475°F with racks in upper and lower thirds.
• Seed and peel calabaza, then cut into 3/4-inch-wide pieces (about 3 inches long).
• Toss with oil, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper, then divide between 2 large shallow heavy baking pans, spreading in 1 layer.
• Roast calabaza, switching position of pans and turning calabaza over halfway through cooking, until tender and starting to caramelize, 35 to 45 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.