Free Recipe Spicy Calabacitas
Recipe Type: V Recipes
Recipe Preparation: cook
Cooking Ingredients for Spicy Calabacitas Recipe
1/4 c Unsalted butter
1/2 c Chopped red onion
2 Cloves garlic; minced
4 c Baby summer squash; rinsed &
-patted dry
2 lg Red-ripe tomatoes;
-peeled; cut in wedges
4 Hot green chiles; parched,
-peeled; seeded, chopped
2 tb Caribe (crushed N. New
-Mexico hot red chile)
1 ts Salt (or to taste)
1/4 ts Ground Mexican oregano
1/4 ts Ground cumin
3/4 c Grated Monterey Jack
3/4 c Grated Cheddar
Spicy Calabacitas Preparation
Try this in the summer when you can find the teensy, tiny finger-size summer squash, still with blossoms attached (yellow crookneck or zucchini). Melt butter in a large, heavy skillet, then add onion & garlic. Cook until lightly tinged with brown. Add squash & tomatoes; stir-fry rapidly, sprinkling with chiles, caribe, salt, oregano & cumin. Cook just until squash are tender-crisp to bite & brighter in color. Sprinkle with cheeses; turn off heat, cover pan & let cheeses melt. Then serve immediately. Makes 4 to 6 servings. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback).
Cooking Temperature:
Recipe Serves: 4
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