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[edit] Ingredients
|
(Calabacitas con Queso) |
|
Makes 4 servings |
1 |
pound zucchini, sliced (2 medium) |
2 |
tablespoons olive oil |
1 |
small onion, finely chopped |
1 |
lrg clove garlic, minced |
1 |
small serrano chili, halved lengthwise, then sliced crosswise (WEAR GLOVES) |
¼ |
teaspoon cumin seeds |
½ |
pound tomatoes, chopped (2 small to medium) |
|
Kernels from 1 ear of corn (3/4 to 1 cup) |
1 |
tablespoon chopped fresh oregano leaves |
1 |
teaspoon salt |
1 |
cup shredded combined jack and cheddar cheese (4 ounces) |
[edit] Preparation
Step 1 |
If the zucchini are too big around, cut them in half lengthwise, then slice crosswise. |
Step 2 |
Heat the oil in a large, deep skillet over medium heat. Add the onion, garlic, chili and cumin seeds and cook until the onion is tender, about 5 minutes. Add the tomatoes and cook until soft, about 5 minutes. Add the zucchini, corn, oregano and salt; cook, uncovered, until the zucchini is tender, stirring as needed, 10 to 12 minutes. Top evenly with the cheese and cook until the cheese is almost melted. |
Step 3 |
Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin. |
[edit] About Zucchini With Cheese
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