J
Jeanh
Guest
Easy Calabacitas or Cheesy Summer Squash with Onions and Chiles
Ingredients:
1 onion, peeled and cut into slivers
4 medium zucchini or yellow squash, about 8-10 inches long
1 T olive oil,
1 can diced green Anaheim chiles
1 cup plus 1/4 cup grated low fat Mexican cheese blend (or more)
salt and fresh ground black pepper to taste
sliced green onions for garnish (optional)
Instructions:
Ingredients:
1 onion, peeled and cut into slivers
4 medium zucchini or yellow squash, about 8-10 inches long
1 T olive oil,
1 can diced green Anaheim chiles
1 cup plus 1/4 cup grated low fat Mexican cheese blend (or more)
salt and fresh ground black pepper to taste
sliced green onions for garnish (optional)
Instructions:
- Peel the onion, cut in half lengthwise, and cut into thin slivers. Wash squash and cut lengthwise into fourths, then into slices about 3/4 inch thick. Heat olive oil in heavy frying pan over medium-high heat. Add onion and saute 2-3 minutes, until starting to slightly brown. Add squash and saute about 4 minutes, or until squash is just starting to get tender. Turn a few times but not too often
- Add canned green chiles with juice to the pan and cook 6-8 minutes more, until squash is cooked through, but still slightly chewy. Season well with salt and fresh-ground black pepper.
- Sprinkle the cheese over and cook 1-2 minutes more, stirring until cheese is melted and squash is partly coated with cheese. Serve immediately with a bit more cheese sprinkled over each serving.
