When I was a kid growing up in New Mexico you couldn't get me to eat squash if it was candy coated, dipped in chocolate and disguised as a super hero but you could always get me to eat Calabacitas. You see I didn't know what calabacitas was but I did know that I loved it and I did know that I hated squash. I wouldn't even taste squash if it was offered to me. I grew up in a family that spoke more spanish than english but we spoke english at home since my parents wanted us to grow up that way and squash was one of those english words that I could not possibly put in my mouth. Squash - thats what I did to bugs, thats what happened to toads that didn't make it across the road, squash was an absolutely gross word. Calabacitas, on the other hand had a tasty ring to it, calabacitas had cheese.
Calabacitas is Squash By Any Other Name
- 4 medium zucchini, cubed
- 2 ears fresh corn, remove from cob
- 1 large onion, diced
- 3 medium cloves garlic, minced
- 2 fresh jalapeos, deseeded and minced
- 3 rainbow peppers, deseeded and minced
- 1/2 pound cotija cheese or mozzarella cheese, grated
- 5 tablespoons romano cheese, grated
- pinch salt and pepper, to taste
- 1 tablespoon olive oil
- 1 dozen corn tortillas, warmed
Saut onion and garlic in olive oil on medium heat until soft and aromatic.
Add in all vegetables and saut until tender on medium heat - this should take about 15 to 20 minutes
Turn down heat to low
Add all cheese and cover so that cheese melts.
Serve straight from the pan
Put three tablespoons or so into a warm corn tortilla and enjoy