Recipe: Calabacitas (squash, corn, chiles and cheese, baked)

CALABACITAS

4 zucchini or yellow squash, sliced
1 large onion, chopped
2 cloves garlic, minced
3 tbsp oil
1 (16 oz) can whole kernel corn, drained
1 cup grated cheddar cheese
1 (4 oz) can chopped green chili

Saute squash, onion and garlic in oil until squash is barely tender. 

Add remaining ingredients; mix well. Put in buttered 1-quart casserole.

Bake at 400 degrees F for 20 minutes.

Makes 6 servings
Source: Ashley Rivet, 1994

	Chicken and Mixed Pepper Enchiladas, Avocado Black Bean Salad and Lime Cream Drizzle From: the National Chicken Council

	Chiles Rellenos with Cheese, Dried Apricots, and Pecans with Guajillo Chile Sauce From: Chef Ben Berryhill, Cafe Annie to The Wisconsin Milk Marketing Board, Inc.

	Steak Sandwiches (Pepito) "This is a very Mexico City sandwich that you'll find on the menu at VIPs, and Sanborn's in Mexico City." - From: Tacos, Tortas, and Tamales

	Lean Homemade Mexican Chorizo (using extra-lean pork) "Chorizo is flavorful Mexican sausage typically pan fried and then eaten on its own or used to kick up the flavor in eggs, beans and meat dishes." - From: Mazola Oil

	Bolillo Rolls (Mexican) "In Mexico, you'd go to a bakery to get these flavorful rolls. Now you can make your own!" - From: Fleishmann's Yeast

More Mexican and Tex-Mex Recipes...