Creamy Calabacitas Recipes

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.

HEALTHY SUMMER CALABACITAS

Steps:

• Heat oil in a pan over medium heat, add onions and cook until transparent.
• Add green fresh green bell peppers and cook for 1 minute or until slightly softened.
• Add garlic and cook for 30 seconds or until fragrant, but not burned.
• Add zucchini and water and cook until slightly softened, about 3 minutes.
• Add tomatoes and corn and bring to a boil, then lower heat and simmer for 5 minutes.
• Season with salt and pepper.
• Sprinkle with cheese and serve warm. Great in tortillas or served with re-fried beans.

CREAMY CALABACITAS

Steps:

• In large fry pan, heat olive oil. Sauté onion & garlic a few minutes.
• Add bell peppers, corn, chilies & jalapeno. Cook a few minutes more.
• Add squash, tomatoes & water. Bring to boil, then turn heat down.
• Cook until all veggies tender, at least 15 minutes, stirring occasionally.
• Add a little more water if needed, so slightly soupy.
• Add salt, pepper and red pepper flakes to taste.
• Remove from heat. Stir in cheese.
• Adjust seasonings as needed. Serve with warm tortillas.