Mexican Style Zucchini (Calabacitas con Queso)

Name: Mexican Style Zucchini (Calabacitas con Queso) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Zucchini or Mexican Squash (3 large); Yellow Sweet Corn (1 can); Anaheim Chili Peppers (1 large) or green bell peppers (1); Evaporated Milk (3/4 can); Cheese (your pick but it must melt) (1 cup shredded); Finely chopped onion (1/2); 1 tsp sugar or 2 splendas; Salt and pepper to taste; 2 teaspoons oil (canola preferably)

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 4

Ingredients

Zucchini or Mexican Squash (3 large)Yellow Sweet Corn (1 can)Anaheim Chili Peppers (1 large) or green bell peppers (1)Evaporated Milk (3/4 can)Cheese (your pick, but it must melt) (1 cup shredded)Finely chopped onion (1/2)1 tsp sugar or 2 splendasSalt and pepper to taste2 teaspoons oil (canola preferably)

Directions

In my home country, the chiles are put directly on the stove flame, so the skin is burned and it can be removed, the flavor of the chile becomes a little smoked, and it tastes delicious, do this on a gas stove only, if not put on a pan, until chile's skin can be peeled easily). De -vein the chile and chop it. Set aside.

On a large pan caramelize onion in 2 teaspoons of canola oil in medium heat, if you do this step with patience, you will reap the rewards later....once they are caramelized, add the zucchini, corn and the chile...sautee until tender...add milk, sugar (or splenda) and cheese, and put in low heat, until cheese is melted and before milk starts to boil.

For a full meal, serve with steamed rice

Makes 4 1-cup servings

Enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user ELILAU7.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving