Spicy Calabacitas

Dave DeWitt Leave a Comment

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Spicy Calabacitas
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This recipe combines three Native American crops: squash, corn, and chile. Although we don’t know for sure, my theory is that the Cerén villagers would have known how to use green chile. I have taken the liberty of substituting New Mexican chiles for the small Cerénean chiles, making a milder dish. The villagers, of course, would not have used butter, milk, or cheese, but rather fat and water flavored with palm fruits.

Ingredients


  • ½ cup chopped green New Mexican chile, roasted, peeled, stems removed

  • 3 zucchini squash, cubed

  • ½ cup chopped onion

  • 4 tablespoons butter or margarine

  • 2 cups whole kernel corn

  • 1 cup milk

  • ½ cup grated Monterey Jack cheese



Instructions


In a pan, 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.
Servings
4 to 6
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