New Mexico Green Chile Calabacitas

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2

Medium Zucchini , sliced, quartered

2

Medium Yellow Squash , sliced, quartered

1

Red Onion , sliced

2 cloves

Garlic , minced

15 mL

Coconut Oil

1 can
(8.5 oz)

Whole Kernel Corn , drained

1 can
(4 oz)

Mild Diced Green Chiles

6 g

Salt

2 g

Ground Black Pepper

125 g

Shredded Mild Cheddar Cheese

Cooking Instructions

HIDE IMAGES

Step 1

Heat large lidded skillet over medium-low heat, then add Coconut Oil (15 mL) , Red Onion (1) , and Garlic (2 cloves) and cook 3-5 minutes or until garlic is golden brown and onions are translucent, stirring frequently.

Step 2

Add Zucchini (2) and Yellow Squash (2) and stir to combine. Cover with lid and cook for another 5-10 minutes, stirring occasionally.

Step 3

Once the zucchini and squash are cooked, stir in Whole Kernel Corn (1 can) , Mild Diced Green Chiles (1 can) , Salt (6 g) and Ground Black Pepper (2 g) and cook 2-3 minutes or until corn is heated through.

Step 4

Finally top with Shredded Mild Cheddar Cheese (125 g) and cover with lid just until cheese melts. Serve warm. Enjoy!