Subj : Calabacitas
To   : All
From : Ben Collver
Date : Thu Aug 22 2024 09:19 am

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Calabacitas
Categories: Mexican
     Yield: 4 Servings

     2    Poblano peppers (you can
          -also use Anaheim peppers,
          -any New Mexican varieties,
          -even bell peppers work for
          -super mild; or others)
     1    Jalapeno pepper (optional)
     1 tb Olive oil
     1 md Onion; diced
     3 cl Garlic; diced
     2 sm Zucchinis; cubed
     2 sm Summer squash; cubed
     1 c  Fresh corn kernels (canned
          -or frozen are OK)
     1 ts Mexican oregano
     1 ts Ancho powder (or your
          -favorite blend)
     1 ts Red pepper flakes
          -(optional)
   1/2 ts Cumin
          Salt; to taste
   1/4 c  Cilantro; chopped
          Extra cilantro; chopped, for
          -garnish
          Crumbly white cheese; for
          -garnish
          Red pepper flakes; for
          -garnish
   1/4 c  Mexican crema; sour cream,
          -or milk
   1/2 c  Cotija cheese; up to 1 c,
          -grated

 Preparation time: 10 minutes
 Cooking time: 30 minutes

 This calabacitas recipe is a side dish with big flavor, with sauteed
 zucchini and squash, roasted peppers, onions, lots of seasonings and
 optional cheese. 

 Roast the Peppers:

 Slice the poblano peppers in half lengthwise and scoop out the
 insides. Remove the stems. Set them onto a baking sheet and bake them
 at 350°F for 20 to 30 minutes, or until the skins char and bubble.
 You can also broil them about 12 to 15 minutes to the same effect.

 Steam Peppers:

 Remove from heat and place them into a paper bag or baggie for a few
 minutes. The heat will steam them and loosen the skins.

 Peel Peppers:

 Peel away the skins and roughly chop the peppers. Set them aside for
 now.

 Cook the Onion, Jalapeno and Garlic:

 Heat the olive oil in a large pan or skillet and add the onions and
 jalapeno pepper. Cook for 5 minutes to soften. Add the garlic and
 cook for 1 minute, until the garlic becomes fragrant.

 Cook the Zucchini and Squash:

 Add the zucchini, squash, corn, Mexican oregano, ancho powder, chili
 flakes, cumin and salt to taste. Sauté until just tender, 3 to 4
 minutes, to your preference.

 Stir in the chopped peppers and chopped cilantro. Heat through.

 Garnish with fresh cilantro, crumbly white cheese and red pepper
 flakes

 For Creamy-Cheesy Version:

 Add Cheeses. Stir in the Mexican crema and cotija cheese until it
 melts through along with the chopped peppers and cilantro over low
 heat.

 Recipe by Mike Hultquist

 Recipe FROM: <https://www.chilipeppermadness.com/recipes/calabacitas/>

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