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CALABACITS
  • 1/2 C chopped green New Mexican chile, roasted, peeled, stems removed.
  • 3 zucchini, cubed
  • 1/2 C chopped onion
  • 4 Tbs butter
  • 2 C whole kernel corn
  • 1 C milk
  • 1/2 C grated Monterey Jack cheese
    1. Saute the squash and onion in the butter until the squash is tender. Add the chile, corn, and milk. Simmer the mixture for 15 to 20 minutes to blend the flavors. Add the cheese and heat until the cheese is melted.

     

     
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