Calabacitas Con Chiles Verdes

Submitted by wildheart

"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."

 

• Ready In: 35mins
• Ingredients: 9
• Serves: 6

ingredients

• 4 -6 fresh roasted green chilies, chopped or 1 cup chopped frozen green chili, thawed
• 1 cup chopped onion
• 2 minced garlic cloves
• 1 tablespoon bacon grease or 1 tablespoon olive oil
• 2 medium zucchini, cubed
• 1 cup whole kernel corn
• 1⁄3 cup cream or 1/3 cup half-and-half
• 1⁄2 cup shredded cheddar cheese
• 1 dash salt and pepper

directions

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

Reviews

[dragonstar2]

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.

 

[bykirk]

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