Calabacitas
I first tried this side dish at a little restaurant in Albuquerque in the late 80s. I am not sure whether it is a regional dish or if it was unique to this restaurant, but I experimented and came up with my own version. It’s a summer favourite in my family, served with beans and a main dish like tacos or enchiladas, or with potatoes and a green salad.
We receive weekly delivery of an organic food box from a local farm and, with the exception of the green chile, we usually have most of these ingredients in our weekly box. I’m a bit of a chile aficionado, so I bring back a stash of Bueno Frozen Green Chile from New Mexico when I return from a trip south. For those who are less likely to travel internationally for their chile consumption, “Old El Paso” brand canned green chile is fairly easy to find in the Mexican foods section of any Canadian grocery store, and works well in this delicious dish. For those who prefer their food cranked down on spicy scale, use mild green chilies. If it is still a bit spicy for your taste, add sour cream and extra cheese.
2 tablespoons olive oil
2 garlic cloves crushed
1/2 medium onion chopped
3 zucchinis
1 cup corn
1/2 cup fresh roasted green chilies (Anaheim peppers) or 2-3 small cans
1 cup grated extra sharp or sharp
3/4 cheddar cheese (optional)
Salt to taste
In a skillet, heat olive oil to medium. Sauté onion and garlic until clear. Add zucchini. Cook until the zucchini is firm but cooked through. Add corn and green chilies. Salt to taste. Top with cheddar cheese. Serve.
