Calabacitas Con Leche Squash With Milk Recipes

CREAM OF ZUCCHINI SOUP

Steps:

• Place chopped zucchini or squash in a skillet, add one cup of water, and cover. Turn heat to medium-high; once it starts boiling, reduce heat to low. Keep cooking until zucchini or squash is tender, but not overcook. It should look firm and still have a bright color. This step will take about 8 minutes total.
• While the vegetables are cooking, heat butter and oil in a medium-size saucepan over medium heat until butter is melting. Add the onion and garlic and cook until transparent, about 2 minutes.
• Add flour and stir until flour has a light golden color. Pour milk and chicken broth into the saucepan and stir to dissolve the flour mixture, about one minute.
• Remove zucchini/squash from skillet and drain any liquid left. Place into a blender with the milk combination. Process until you have a fine mixture.
• Pour this mixture into the saucepan and turn the heat to medium. Keep cooking, stirring from time to time. Let it simmer on a warm heat setting for about 6-8 minutes until soup starts to thicken. Season with salt and pepper.

CALABACITAS

Steps:

• Heat the oil and butter in a large skillet over medium heat. Add the garlic, bell pepper, onion, and zucchini, and cook until the zucchini begins to soften, about 5 minutes. Stir in the salt, pepper, half and half, and corn. Cover, reduce heat to low, and simmer 5 minutes. Remove from heat and sprinkle Monterey Jack cheese over top. Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.

CALABACITAS CON LECHE (SQUASH WITH MILK)

Steps:

• Saute squash in butter until tender.
• Reduce heat and add corn, onions, salt, pepper, and green chilies.
• Mix well and add milk.
• Simmer until well blended.
• Pour into a 1-quart casserole dish.
• Top with cheese.
• Cover and bake at 400F for 20 minutes.