Calabacitas

cookiedog's Note:

This is a Tex-Mex side dish that is similar to one I remember from my childhood. Serving size is an estimate.

• Total Time: 37 mins
• Prep Time: 10 mins
• Cook Time: 27 mins

Ingredients:

Servings: 6

• 1 onion, chopped
• 4 teaspoons olive oil
• 4 medium summer squash (cubed or sliced) or 4 medium zucchini (cubed or sliced)
• 1/2 cup chopped green chilies
• 1 (16 ounce) can whole kernel corn, drained (fresh corn is even better)
• salt and pepper
• 1/4 cup milk
• 1/2 cup grated cheese

Directions:

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

Reviews

[Rollin in the Dough!]

We loved this dish! I have made it about 4x this month! Thank u for posting...I also added some cumin & minced garlic and used canned chilies!

[jimsgirl73]

We thought this was very tasty. The only thing is that the milk & cheese didn't come together well for us, so it wasn't as pretty as the pictures. I did add diced tomatoes and jalapenos, but the squash flavor came through beautifully.

[GreenFish]

Great dish! Only made a couple minor changes -- I added a couple tbsp of cumin and used white queso instead of shredded cheese. The calabacitas was great as a side dish, and it was also terrific served on chips, nachos-style. We put it in a covered casserole dish & took to a party -- we kept it warm & it kept just fine for the 2-3 hrs that folks were snacking/eating. Thanks for posting, cookiedog!