Category - Southwestern

CALABACITAS

    Calabacitas

    3 small zucchini or other summer
        squash, unpeeled, diced large
    2 large tomatoes, chopped
    2 fresh yellow hot peppers, chopped
    1 medium onion, diced
    1 clove garlic, chopped (optional)
    1 can whole kernel corn, drained
    1/2 to 1/3 pound Monterey jack cheese,
        cut into chunks
    1 teaspoon freshly squeezed lime juice (optional)
    1 tablespoon finely minced fresh cilantro (optional)
    Salt and freshly-ground black pepper

    Put squash, tomatoes, peppers, onion and garlic into a saucepan, adding no water or oil. Heat slowly until all ingredients are hot and onion is translucent. Add corn and cheese. Put lid on pan and continue to heat until cheese is melted. At this point, you can add lime juice, cilantro, salt and freshly ground pepper to taste, if desired. Serve hot.


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