Easy Calabacitas or Cheesy Summer Squash with Onions and Chiles
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
1 onion, peeled and cut into slivers
4 medium zucchini or yellow squash, about 8-10 inches long
1 T olive oil
1 can diced green Anaheim chiles (Use a 4 oz. or 7 oz. can, depending on how hot you want it.
Don’t use jalapenos unless you like really spicy food.
1 cup plus 1/4 cup grated low fat Mexican cheese blend
salt and fresh ground black pepper to taste
sliced green onions for garnish
Directions
Peel the onion, cut in half lengthwise, and cut into thin slivers. Wash squash and cut lengthwise into fourths, then into slices about 3/4 inch thick. Heat olive oil in heavy frying pan over medium-high heat. Add onion and saute 2-3 minutes, until starting to slightly brown. Add squash and saute about 4 minutes, or until squash is just starting to get tender. Turn a few times but not too often Season well with salt and fresh-ground black pepper. Sprinkle the cheese over and cook 1-2 minutes more, stirring until cheese is melted and squash is partly coated with cheese. Serve immediately with a bit more cheese sprinkled over each serving.