Calabacita Filling Recipe
Ingredients
| Zucchini | 31/2 Cup (16 tbs), chopped | |
| 2 cups cut fresh corn or one | ||
| 10 ounce package frozen whole kernel corn | ||
| Green onions | 1 Cup (16 tbs), sliced | |
| Garlic | 2 Clove (5gm), minced | |
| Cooking oil | 1 Tablespoon | |
| 2 medium tomatoes, peeled, seeded, and chopped | ||
| Dried oregano | 1/2 Teaspoon, crushed | |
| Dried thyme | 1/2 Teaspoon, crushed | |
| Shredded monterey jack cheese | 1 Cup (16 tbs) | |
| Shredded Cheddar cheese | 1 Cup (16 tbs) | |
Directions
Place zucchini and corn in a steamer basket; place over, but not touching, boiling water.
Cover and reduce heat.
Steam for 15 minutes.
Meanwhile, in a small saucepan cook the green onions and garlic in hot oil till tender but not brown.
In a 2 quart casserole combine cooked vegetables, tomatoes, oregano, and thyme.
Bake, covered, in a 350° oven about 15 minutes or till heated through, stirring once.
Stir in the cheeses just before serving.
Serve with Chili Colorado as a filling for tacos or burritos.
Cover and reduce heat.
Steam for 15 minutes.
Meanwhile, in a small saucepan cook the green onions and garlic in hot oil till tender but not brown.
In a 2 quart casserole combine cooked vegetables, tomatoes, oregano, and thyme.
Bake, covered, in a 350° oven about 15 minutes or till heated through, stirring once.
Stir in the cheeses just before serving.
Serve with Chili Colorado as a filling for tacos or burritos.
Chef
