Calabacitas
Makes 6 servings
Ingredients
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1 tablespoon olive oil
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1 small onion, diced
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1 poblano pepper, diced
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1 jalapeno pepper, diced (seeds removed if you don’t want it spicy)
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2 cups corn
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2 plum tomatoes, diced
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1 large zucchini, sliced into half moons
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1 large yellow squash, sliced into half moons
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3 cloves garlic, minced
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2 teaspoons kosher salt
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1/4 teaspoon freshly ground black pepper
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1/4 teaspoon dried oregano
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1/4 teaspoon ground cumin
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1/4 cup water
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1/2 cup shredded cheddar cheese
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1/4 cup milk
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optional garnishes: crumbled cotija cheese, chopped cilantro
Instructions
Heat olive oil in a large nonstick skillet over medium-high heat.
Add onions, poblanos, and jalapenos. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften. Add corn and tomatoes. Cook for 5 more minutes, stirring occasionally.
Add zucchini, yellow squash, garlic, salt, black pepper, oregano and ground cumin. Stir to combine and cook for 5 minutes, stirring every minute or so.
Add water to skillet, reduce heat to low, cover and simmer for 5 minutes. Uncover the skillet, add the shredded cheese and milk, and stir together until the cheese has fully melted.
Remove from heat, garnish with chopped cilantro and cotija cheese, and serve.
Recipe from Isabel Eats
Stuffed Pepper Casserole
Makes 6 servings
Ingredients
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1 tablespoon extra virgin olive oil
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1 pound ground turkey, ground chicken or lean ground beef
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1 medium yellow onion
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1 tablespoon Italian seasoning
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2 teaspoons ground cumin
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1 teaspoon kosher salt
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1/2 teaspoon ground pepper
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3 cloves garlic minced (about 1 tablespoon)
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12 ounces frozen chopped spinach thawed with as much water squeezed out as possible
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1 red bell pepper cored and diced
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1 green bell peppers cored and diced
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2 cups water
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1 can 15-ounces fire roasted diced tomatoes in their juices
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1 8-ounce can no salt added tomato sauce
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1 tablespoon Worcestershire sauce
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1 cup uncooked brown rice rinsed and drained
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1/2 cup shredded cheddar cheese
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1/2 cup shredded pepper jack cheese use Monterey jack or
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mozzarella for a more mild flavor; or swap in additional cheddar
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For serving: chopped fresh cilantro or parsley; Greek yogurt
Instructions
In a Dutch oven or similar deep, sturdy pot, heat the oil over medium high. Add the turkey and onion. With a wooden spoon or spatula, break the meat into small pieces. Cook and stir until it is browned and fully cooked through and the onion is tender, about 7 minutes.
Add the Italian seasoning, cumin, salt, pepper, and garlic. Stir and cook until the garlic is fragrant, about 1 minute. Add the spinach. With a fork (or very carefully with your fingers) break apart the clumps so it’s fairly evenly distributed with the meat. Add red and green bell peppers, water, tomatoes, tomato sauce, Worcestershire, and rice. Stir to evenly combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let cook 30 minutes. Uncover and stir, scraping up any rice that is beginning to stick. Recover and continue to simmer until the rice is tender, about 10 to 15 additional minutes.
Remove the pot from the heat. Uncover and stir. Taste and adjust the seasoning as desired. Don’t worry if it’s still a little liquidy. It will continue to thicken and the liquid will further absorb as it sits. Sprinkle the cheese over the top, then recover.
Let sit off the heat 10 minutes, until the cheese is melted, the rice is tender (it will still have a little bit of chew, which is normal for brown rice, but it should not be crunchy). If you’d like the top golden, place the dish, uncovered, under the broiler for a minute or two (watch carefully to ensure the top does not burn). Serve warm, sprinkled with fresh cilantro or parsley.
Recipe from Well Plated
Chicken with Mango Cucumber Salsa
Makes 4 servings
Ingredients
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2 tablespoons lemon juice
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1 tablespoon lime juice
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2 teaspoons minced fresh cilantro or parsley
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1/4 teaspoon ground cumin
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1/4 teaspoon salt
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1/8 teaspoon pepper
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1 medium cucumber, diced
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1 medium mango, peeled and diced
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1 medium tomato, chopped
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1/4 cup finely chopped red onion
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4 boneless skinless chicken breast halves (6 ounces each)
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1 tablespoon olive oil
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1 teaspoon chili powder
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1/2 teaspoon salt
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1/4 teaspoon pepper
Instructions
For dressing, in a small bowl, mix the first six ingredients. Place cucumber, mango, tomato and onion in a large bowl; toss with dressing.
Brush chicken with oil; sprinkle with seasonings. Grill chicken, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 165°. Serve with salsa.
Recipe from Taste of Home