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    You are in: Home / Recipes / Calabacitas Con Chiles Verdes Recipe
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    Calabacitas Con Chiles Verdes

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    wildheart's Note:

    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.

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    Units: US | Metric


    1. 1
      Saute the onion and garlic in the bacon grease or oil until translucent.
    2. 2
      Add the chiles, zucchini, and corn.
    3. 3
      Simmer until the squash is tender, about 20 minutes.
    4. 4
      Add the cream.
    5. 5
      Raise heat until cream starts to boil.
    6. 6
      Cook until vegetables are hot and the sauce is slightly thickened.
    7. 7
      Salt and pepper to taste.
    8. 8
      Sprinkle with cheddar, and serve.
    9. 9
      Note for A Vegetarian or meatless option use the oil.

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    Ratings & Reviews:

    • on January 03, 2010


      This was really yummy! Quite rich with the bacon grease and all but a definite WOW side dish. I mixed cheddar and pepper jack cheese and roasted two pasilla and one anaheim chiles and it seemed like a good ratio between the zucchini and corn.

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    • on October 24, 2004


      This is so good! We made an entire NATIVE AMERICAN meal yesterday and this was a great side dish, enjoyed by all.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Calabacitas Con Chiles Verdes

    Serving Size: 1 (145 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 128.4
    Calories from Fat 74
    Total Fat 8.2 g
    Saturated Fat 4.5 g
    Cholesterol 20.7 mg
    Sodium 162.8 mg
    Total Carbohydrate 10.9 g
    Dietary Fiber 1.6 g
    Sugars 3.0 g
    Protein 4.5 g

    The following items or measurements are not included:

    roasted green chilies

    salt and pepper

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