* Exported from MasterCook *
Calabacitas (Southwest)
Recipe By : Southwest the beautiful cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables {Mailing List}
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
butter -- 1/4-cup
OR cooking spray -- or
1/2 cup chopped onion
1 garlic clove -- minced
6 cups cubed green summer squash
and/or yellow summer squash
1 red bell pepper -- cored
seeded and diced
1/2 cup anaheim chili pepper -- roasted
cored and seeded -- peeled and diced
1 cup corn kernels
1 teaspoon pico de gallo -- preferably
don enrique pico de gallo
fresh ground black pepper -- to taste
1 cup lowfat shredded monterey jack cheese
OR queso fresco -- crumbled
Soften onion with garlic over medium heat in a sprayed skillet. Or, if
using butter, melt it over medium heat in a large skillet then add the
onion and garlic, and saute for 2 minutes.
Add the squash and bell pepper and cook another 2 minutes. Stir in the
chiles, corn and seasonings. Cover, lower the heat, and simmer until the
squash is tender, about 3-5 minutes. Uncover, sprinkle with cheese and stir
until cheese is melted. Should be served immediately.
Notes: Information and recipe adapted from Southwest The Beautiful
Cookbook; recipes by Barbara Pool Fenzl, text by Norman Kolpas,
CollinsPublishers San Francisco, 1994. Recipes featured at Melissa's
Specialty foods
http://www.melissas.com Sept 1998: number of servings not
listed; pat's guesses. Mastercook versions
[email protected] Serves 4
small portions. [105 cals, 2g fat]
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Nutr. Assoc. : 0 0 0 0 5663 0 0 0 0 0 0 20183 0 0 4043 0
