Calabasitas
Prep Time: 10 minutes Cooking Time: 20 minutes
Equipment: cutting board, chef's knife, large pan or pot, mixing spoon, measuring cups/spoons
Ingredients:
-
2 roma tomatoes, chopped
-
½ white onion, chopped
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3 mexican squash (calabacitas), chopped
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1 can of corn
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½ can tomato sauce
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1 tbsp chicken bouillon
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½ cup water
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½ cup cheese of choice (preferably queso fresco or manchester)
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1 tbsp oil of choice
Instructions:
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Chop tomatoes and white onion into medium sized cubes
and saute with oil of choice until translucent
-
While the tomatoes and onion cook chop the mexican squash in
cube sizes and add to tomatoes and onion once it is
translucent
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Add corn, tomato sauce, chicken bouillon, water mix and bring to a boil. Once it starts boiling set the heat to low, cover and let simmer for 15 minutes
-
While mixture is simmering chop cheese into small cubes and once calabacitas are soft add cheese, cover, turn off heat and let sit for 5 minutes or until cheese melts