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."
 
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Ready In:
35mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • 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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Reviews

  1. 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.
     
  2. This is so good! We made an entire NATIVE AMERICAN meal yesterday and this was a great side dish, enjoyed by all.
     
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RECIPE SUBMITTED BY

Still in West Virginia but we've moved a few miles away, down to the county capitol. It's a compromise: bigger than our last town but smalelr than the "big city" of Cumberland MD, right up the road. Jobs are not that plentiful here so I am fortunate to be able to work at home (I'm a writer). My passion is cooking and feeding people family well....my pet peeve is the family court systems in America......my love is for emergency medicine and the people that make survival in a crisis possible
 
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