Calabacitas

A friend passed this recipe on to me ages ago during the time of Facebook notes. I don't know where she got it from. She says it's a traditional New Mexican dish. I'll post her original recipe at the bottom, but I make quite a few modifications to my recipe. My family doesn't really care for spicy, so I rarely add the green chilies listed in the original recipe. You can skip the bacon, but everything is better with bacon.

My version of Calabacitas

6-8 slices of bacon
2 Tbls butter
1 medium size onion, chopped
3-5 medium sized summer squash, diced to 1/2 inch cubes (I normally use zucchini and yellow squash) (I've also made this recipe with broccoli and carrots instead of squash)
2 cups frozen corn kernels
1 cup heavy cream
2 cups shredded cheese

Cook the bacon however you prefer. I have a microwave plate for bacon. Set it on a paper towel covered plate to cool and then crumble when it's cool enough.

While you're working on the bacon, melt the butter in a large pot/skillet. Add the onions and cook until it's almost translucent. Keep the heat around medium and add the squash and corn. Cook for about 8-10 minutes, covered, until the squash is slightly tender. Reduce heat to low and add the heavy cream. Simmer, covered, for 15-20 minutes to let the flavors combine and the sauce to thicken slightly. Stir in the cheese until it's melted then add the bacon. Season to taste with salt and pepper. Serve hot.

Calabacitas (Original recipe)

• Six slices of bacon, diced
• 2 Tablespoons butter
• One medium sized onion, chopped
• Three to four large summer squash, cubed into bite sized pieces (zucchini, pattypan, yellow squash, etc.) - about 5-6 cups of cut squash
• Two cups of whole kernel corn, for best results, cut straight from fresh corn (about 3 ears) however frozen is fine if it's not in season
• 3/4 cup roasted, peeled, mile to medium-heat green chilies (two Trader Joe's cans)
• 1 cup heavy cream
• 1 cup shredded cheese, cheddar or monterey jack or a mixture of both

In a large skillet over medium head, brown the bacon. Once browned, remove to a waiting paper towel, leaving the bacon grease in the pan. Add butter and onion. Wilt the onion until almost translucent before adding the squash, corn and chilies. Cook for about eight to ten minutes until the squash is almost tender. Add the heavy cream, reduce heat to low and simmer slowly for fifteen to twenty minutes to allow flavors to combine and to thicken slightly. After simmering, add cheese, stirring to melt, and bacon. Season to taste with salt and pepper. Serve hot.