Melissa's Corporate Chefs
Calabacitas (Baby Summer Squash)
Category
Side Dish
Servings
4 - 6 servings
Prep Time
0 minutes
Cook Time
15 minutes
Author:
Melissa's Corporate Chefs
Ingredients
-
1/4 cup Butter
-
1/2 cup Onion, chopped
-
1 clove Minced Garlic
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6 cups Baby Summer Squash (use Yellow or Green), cubed
-
1 Organic Red Bell Pepper, cored, seeded and diced
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1/2 cup Anaheim Pepper, roasted, cored, seeded, peeled, and diced
-
1 cup Corn Kernels
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1 teaspoon Pico de Gallo Seasoning
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Fresh Ground Black Pepper to taste
-
1 cup Queso Fresco or Shredded Monterey Jack Cheese
Directions
Melt the butter over medium heat in a large skillet.
Add the onion and garlic, and sauté for 2 minutes.
Add the squash and bell pepper and cook another 2 minutes.
Stir in the peppers, corn and seasonings.
Cover, lower the heat, and simmer until the squash is tender, about 3 - 5 minutes.
Uncover, sprinkle with cheese and stir until cheese is melted. Should be served immediately.
Filed in:
Anaheim Pepper,
Baby Summer Squash,
Baby Summer SquashCorn,
Bell Pepper,
Calabacitas (Baby Summer Squash),
Minced Garlic,
Onion,
Organic Bell Peppers,
Organic Corn,
Organic Yellow Onions,
Pico de Gallo Seasoning,
Side Dish
