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Calabacitas
Calabacitas are a summer vegetable sautéd always including slices of summer squash, zucchini, or similar squash. Often green chile, and/or corn, will be mixed in and perhaps tomatoes, green beans, or other garden vegetables.
A one-dish casserole and traditional dish of the Pueblo Indians of the Southwest is made by baking it (vegetarian version) or you can add chicken or beef.
Corn & Squash Calabacitas Casserole recipe:
4 tablespoons olive oil
1 cup finely chopped onion
2-4 cloves of garlic, minced
1/2 cup chopped hot green chile, roasted, with skin removed (wear gloves when handling chiles)
1/2 cup chopped mild green chile, roasted, with skin removed
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 cup diced ripe Roma tomatoes
1/2 cup firmly packed coarsely chopped fresh cilantro leaves
1/2 cup cream or grated Jack cheese
1/2 teaspoon salt or to taste
Directions:
3. Add the remaining 1 to 2 tablespoons of oil with the corn, scallions, and chiles and saute 3 minutes.
4. Stir in the tomatoes, cilantro, and cream and heat through, approximately 5 minutes.
5. Season with salt. Can be served hot or warm.
Yield: 8-10 servings.