Mexican Zucchini Poblanos Calabacitas Poblanas Recipes

CALABACITAS (MEXICAN STYLE ZUCCHINI)

Steps:

• In a large skillet, heat the oil and butter over medium heat.
• Add the onion and cook about two minutes.
• Add the zucchini, tomato, corn salt & pepper. Mix all ingredients well.
• Cover, reduce heat to low, and simmer for 8 minutes. Remove from heat and sprinkle the shredded cheese.
• Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.
• Serve warm and sprinkle with some of queso fresco

MEXICAN ZUCCHINI & POBLANOS, CALABACITAS POBLANAS

Steps:

• 1. If you choose to add bacon to you dish start by frying the pieces of bacon remove pieces to a separate dish. Pour out all but 1/4 cup drippings.
• 2. Add your garlic to the bacon grease or oil and sauté just enough to flavor your fat or oil. Next add the onions, jalapeno, corn, zucchini and merlitron or chayote to the hot oil and sauté for about 4/5 minutes stirring until the onion is somewhat translucent.
• 3. Next add the tomatoes, and cilantro continue cooking until the tomatoes break down. Add seasonings salt, black pepper, and oregano continue to cook until your zucchini and chayote squash are al dente.
• 4. Add your diced poblanos, and bacon mix well and pour your crema over everything mix again and serve as a side dish. Or do as I sometimes do. I heat a flour tortilla and serve a nice scoopful inside with a little salsa on top and sprinkle some bacon on top. It's Killer Good. Enjoy, Buen Appetito
• 5. Above I have pictured the calabacitas as a side dish to my yellow rice and beef dish.

MEXICAN CALABACITAS

Steps:

• In a large skillet, cook onions for 2-3 minutes in oil over medium heat, until soft.
• Add zucchini and tomatoes.
• Cook for 2-3 minutes, until squash and tomatoes are tender.
• Stir in corn, chile, salt and 1 cup of the cheese.
• Pour this mixture into a greased casserole and sprinkle remaining cheese over top.
• Bake at 350º for 15-20 minutes, or until cheese on top is melted.

MEXICAN ZUCCHINI - CALABACITAS

Steps:

• Saute the chopped onion and chopped garlic. Add the chopped zucchini, green chilies, stewed tomatoes, corn, salt and pepper. Boil until the zucchini are fork tender. Place in 13 x 9 casserole dish. Top with grated pepper jack cheese. Bake covered at 350 degrees for 20 minutes. Serve hot.

CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)

Steps:

• Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.
• Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.