Calabacitas con queso (zucchini with cheese) Recipe

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Calabacitas con queso (zucchini with cheese)

Artist:	_	Yield:	4
Categories:	Cheese, Cheese & Eggs, North American, Southwestern, Stews, Vegetables, Zucchini	Rating:	0
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Ingredients:

1 1/2	lbs	Zucchini, unpeeled -- cut in
1/4		" cubes
1	cup	Water
		Salt and pepper
2	tbsp	Vegetable oil
1	large	Garlic clove
1	cup	Finely chopped onion
3/4	lbs	Chopped tomato
2	cup	Corn kernels
2		Poblano peppers -- peeled
		And chopped
5	oz	Evaporated milk
1/2	lbs	Shredded monterey jack
		Cheese

Procedures:

1	Substitutions: 1/3 cup heavy cream for 5 ounces of canned evaporated milk; cheddar or colby for jack.
2	approximations: 5 to 6 zucchini; 1 medium onion; 1 large or 2 small tomatoes; 10-ounce bag of corn, or 16-ounce can.
3	It is not necessary to be so precise.
4	It is a home cooking, seasonal cooking.
5	place diced zucchini in medium saucepan with water, season lightly with salt and pepper.
6	Bring to a boil and simmer, covered, over medium heat until slightly tender but still crunchy, about 2 minutes.
7	Set aside without draining.
8	heat oil in large skillet over high heat until hot but not quite smoking.
9	Reduce heat slightly; add garlic and onion and cook, stirring, until onion is translucent, about 2 minutes.
10	Stir in tomato and cook until liquid partly is evaporated, about 5 minutes.
11	Stir in corn and poblanos and simmer 5 minutes.
12	add undrained zucchinia and evaporated milk to corn-chili mixture and bring to a boil.
13	Reduce heat to low, stir in diced or shredded cheese and cook until the cheese melts.
14	Serve hot (from 4 to 6 people).
15	recipe by : zarela martinez / food from my heart