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Calabacitas (Southwest)

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  • 1/4 c Butter; OR cooking spray
  • 1/2 c Chopped onion
  • 1 Garlic clove; minced
  • 6 c Cubed green summer squash and/or yellow summer squash
  • 1 Red bell pepper; cored, seeded and diced
  • 1/2 c Anaheim chili pepper; roasted, cored and seeded, peeled and diced
  • 1 c Corn kernels
  • 1 ts Pico de gallo; preferably, don enrique pico de gallo
  • Fresh ground black pepper; to taste
  • 1 c Lowfat shredded monterey jack cheese; OR queso fresco, crumbled


Soften onion with garlic over medium heat in a sprayed skillet. Or, if using butter, melt it over medium heat in a large skillet then add the onion and garlic, and saute for 2 minutes.
Add the squash and bell pepper and cook another 2 minutes. Stir in the chiles, 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.
Notes: Information and recipe adapted from Southwest The Beautiful Cookbook; recipes by Barbara Pool Fenzl, text by Norman Kolpas, CollinsPublishers San Francisco, 1994. Recipes featured at Melissa's Specialty foods Sept 1998: number of servings not listed; pat's guesses.
Recipe by: Southwest the beautiful cookbook
Posted to EAT-LF Digest by Pat Hanneman <> on Sep 02, 1998, converted by MM_Buster v2.0l.