RECIPE
10 INGREDIENTS4 STEPS20MIN

New Mexico Green Chile Calabacitas

3.3
3 Ratings
Editor's Choice
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
New Mexico inspired Green Chile Calabacitas, a delightful side dish made of zucchini, squash, and corn smoldering in cheese with a bit of green chile!

20MIN

Total Cooking Time

10

Ingredients
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
Ingredients
US / METRIC
Servings:
6
Serves 6
2
Medium Zucchini, sliced, quartered
2
Medium Yellow Squash, sliced, quartered
1
Red Onion, sliced
2 cloves
Garlic, minced
1 Tbsp
Coconut Oil
1 can
(8.5 oz)
1 can
(4 oz)
Mild Diced Green Chiles
1 tsp
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Directions

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Step 1
Heat large lidded skillet over medium-low heat, then add Coconut Oil (1 tablespoon), Red Onion (1), and Garlic (2 clove) 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 (1 teaspoon) and Ground Black Pepper (3/4 teaspoon) and cook 2-3 minutes or until corn is heated through.
Step 4
Finally top with Shredded Mild Cheddar Cheese (1 cup) and cover with lid just until cheese melts. Serve warm. Enjoy!

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