Calabacitas (Southwestern Squash Saute) - cooking recipe
Ingredients
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2 teaspoons butter
2 teaspoons vegetable oil
1 cup onion, diced
4 garlic cloves, minced
1 medium summer squash, diced
1 medium zucchini, diced
1 cup corn, fresh (or frozen)
1 poblano pepper, roasted, peeled, seeded and diced (may substitute 1 4-ounce can green chilies, chopped)
1/4 cup cilantro, chopped
salt
fresh ground black pepper, to taste
Preparation
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In a large skillet, saute onion in butter and oil over medium heat about 4 minutes.
Add the garlic and saute about 2 minutes more.
Stir in the diced squash and zucchini; saute until just softened, about 5 minutes.
Add the corn and poblano (or green chilies)and saute 3-5 more minutes.
Stir in the cilantro and heat until just heated through.
Season with salt and pepper; serve.
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