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MyCookbook Member: Tecatu
Recipe Category: Poultry
Recipe Preparation Level: moderate
Calabacitas (Squash with green chile/corn/cheese
This is a fall favorite in New Mexico, serves 6-8.
8-10 medium zuchinni
3 quarts boiling water (lightly salted)
1 cup finely shredded longhorn or sharp cheddar cheese
1 medium can of whole kernel corn
6 roasted and peeled green chile pods (not jalapenos please)May use canned chile if fresh is not available.
1/8 - 1/4 tsp finely chopped garlic
Salt to taste
Chop roasted and peeled green chile. Stir in garlic and salt lightly.
Slice peeled zuchinni into 1/8 inch rounds. Drop into boiling water. Boil until soft, about 20 minutes. Drain in strainer.
Return pot to stove over low heat. Add cheese, chile, strained canned corn. Mix well, heating slowly. As cheese melts, add zuchinni. Stir well.
Turn mixture into cassarole or oven-proof covered dish. Keep on low until ready to serve.
Goes well with steaks and chops, and chicken. Can be foled into an omlet for a real tasty breakfast!
In the same pot,
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