Recipe Archives->Mexican->Calabacitas 04

Calabacitas
Serves 10

4 tablespoons olive oil
1 cup finely chopped onion
3 cloves garlic, minced
2 1/2 cups diced summer squash
2 1/2 cups diced zucchini
2 cups corn kernels, fresh or frozen
6 scallions, chopped (3/4 cup)
1/2 cup chopped hot green chile, roasted, with skin removed
1/2 cup chopped mild green chile, roasted, with skin removed
1 cup diced ripe Roma (plum) tomatoes
1/2 cup firmly packed coarsely chopped fresh cilantro leaves
1/2 cup cream or grated Jack cheese (optional)
1/2 teaspoon salt

Heat 2 tablespoonos of the oil in a large skillet and saute the
onion for about 4 minutes over medium-high heat. Add the garlic and
saute 2 minutes longer.  Add the squash and zucchini and saute 5
minuts longer, until softened. Add the remaining 1 to 2 tablespoons
of oil with the  corn, scallions, and chiles and saute 3 minutes
longer.  Stir in the tomatoes, cilantro, and cream (if desired) and
heat through, about 5 minutes.  Season with salt. Serve hot or warm.

Printable version: calabacitas04.txt.