In a recent Querencia post, Reid Farmer notes signs of fall's approach and mentions roasting green chile. Here the chile roasting stands are going steadily, perfuming the air. In light of that, I thought I'd share the recipe for calabacitas, a standard New Mexican dish which, to me, sums up much of late summer and early fall in food form.
Corn kernels, about four cups either cut off the cob (best) or frozen
Roasted green chile, peeled, seeded and chopped, approx. 1 cup but heavily dependent upon personal taste and the heat of the chile.
Grated cheese, jack, cheddar, or a Mexican grating cheese, also about one cup.
A large onion, peeled and chopped.
Summer squash, like zucchini, scrubbed and sliced fairly thin, about equal to the corn.
In a deep skillet, saute the onion until translucent. Add the corn and a little water to start it cooking, along with the squash. Add the green chile. Cook until the corn is tender, salt and pepper to taste, then add the cheese, stir, and serve.
Of course, chile is not just a New Mexico phenomenon. They grow it in Texas and even in points north.
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