Santa Fe Calabacitas

By Texaschef11

Ingredients

• 4 tablespoons olive oil
• 1 cup finely chopped onion
• 3 clove of garlic -- minced
• 2 1/2 cup diced summer squash
• 2 1/2 cup diced zucchini
• 2 cup corn kernels -- fresh or frozen
• 6 scallions -- chopped (3/4 cup)
• 1/2 cup chopped hot green chile -- roasted, with skin removed
• 1/2 cup chopped mild green chile -- roasted, with skin removed
• 1 cup diced ripe Roma (plum) tomatoes
• 1/2 cup firmly packed coarsely chopped fresh cilantro leaves
• 1/2 cup cream or grated Jack cheese (optional)
• 1/2 teaspoons salt

Preparation

Step 1

Heat 2 tablespoonos of the oil in a large skillet and saute the onion
for
about 4 minutes over medium-high heat. Add the garlic and saute 2
minutes
longer. Add the squash and zucchini and saute 5 minuts longer, until
softened. Add the remaining 1 to 2 tablespoons of oil with the corn,
scallions, and chiles and saute 3 minutes longer. Stir in the tomatoes,
cilantro, and cream (if desired) and heat through, about 5 minutes.
Season with salt. Serve hot or warm.

Yield: 8-10 servings.

Recipe Notes

This casserole is adapted from a class the author took at the Santa Fe
School of Cooking in New Mexico. In many Santa Fe homes, 'calabacitas' -
a
traditional dish of the Pueblo Indians of the Southwest - is made as a
one-dish casserole by baking it and adding chicken or beef. This one is
vegetarian and cooks on top of the stove in 20 minutes.