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. 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.
     
  2. bykirk
    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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