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Ingredients
- 1 1/2 lb Zucchini, unpeeled, cut in 1/4" cubes
- 1 c. Water Salt and pepper
- 2 Tbsp. Vegetable oil
- 1 lrg Garlic clove
- 1 c. Finely minced onion
- 3/4 lb Minced tomato
- 2 c. Corn kernels
- 2 x Poblano peppers, peeled and minced
- 5 ounce Evaporated lowfat milk
- 1/2 lb Shredded monterey jack cheese
Directions
- Substitutions: 1/3 c. heavy cream for 5 ounces of canned evaporated lowfat milk; cheddar or possibly colby for jack.
- Approximations: 5 to 6 zucchini; 1 medium onion; 1 large or possibly 2 small tomatoes; 10-oz bag of corn, or possibly 16-oz can. It is not necessary to be so precise. It is a home cooking, seasonal cooking.
- Place diced zucchini in medium saucepan with water, season lightly with salt and pepper. Bring to a boil and simmer, covered, over medium heat till slightly tender but still crunchy, about 2 min. Set aside without draining.
- Heat oil in large skillet over high heat till warm but not quite smoking.
- Reduce heat slightly; add in garlic and onion and cook, stirring, till onion is translucent/soft, about 2 min. Stir in tomato and cook till liquid partly is evaporated, about 5 min. Stir in corn and poblanos and simmer 5 min.
- Add in undrained zucchinia and evaporated lowfat milk to corn-chili mix and bring to a boil. Reduce heat to low, stir in diced or possibly shredded cheese and cook till the cheese melts. Serve warm (from 4 to 6 people).
- NOTES : 'Calabaza' is Spanish for squash. Is 'calabacitas" Spanish for small squash No. Rather, it is an affectionate name for a dish made from zucchini, corn and tomatoes - three vegetables now in season.
- Say's Orlando Ramirez (Riv PE culture reporter): "No two are alike." Arizona cooks add in lots of cheese and lowfat milk. Others flavor it with cinnamon and mint. Other's add in epazote, a Mexican herb like oregano, which is hard to find stateside. "Agreement: it's a vegetable stew. Team it with warmed tortillas and ice tea for a complete meal."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 479g | |
| Recipe makes 4 servings | |
| Calories 460 | |
| Calories from Fat 250 | 54% |
| Total Fat 28.06g | 35% |
| Saturated Fat 13.22g | 53% |
| Trans Fat 0.18g | |
| Cholesterol 61mg | 20% |
| Sodium 430mg | 18% |
| Potassium 998mg | 29% |
| Total Carbs 34.29g | 9% |
| Dietary Fiber 5.8g | 19% |
| Sugars 15.66g | 10% |
| Protein 22.26g | 36% |
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