Ingredients for Calabacitas Con Chiles Verdes
- Roasted Green Chilies
- 1 medium onion, chopped
- Minced Garlic Cloves
- Bacon Grease
- 2 medium zucchini, diced (or 2 cups diced yellow squash)
- Whole Kernel Corn
- 1/2 cup heavy cream or half-and-half
- Cheddar Cheese
- Salt And Pepper
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How to Make Calabacitas Con Chiles Verdes
- Heat bacon grease or olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and sauté until translucent, about 5 minutes.
- Add the undrained diced green chiles, diced zucchini (or yellow squash), and frozen corn to the skillet. Stir to combine.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the squash is tender.
- Stir in the heavy cream or half-and-half.
- Increase heat to medium and bring the mixture to a gentle simmer.
- Cook for 2-3 minutes, or until the sauce has slightly thickened and the vegetables are heated through.
- Season with salt and pepper to taste.
- Sprinkle with shredded cheddar cheese and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
12g
Fat
22g
Carbs
3g
