Calabasitas
WHAT YOU NEED
- 2 – tablespoons olive oil
- 4 – large zucchini (sliced)
- 1 – large onion (sliced)
- 2 – large tomatoes (chopped)
- 3 – corn on the cob (shaved kernels only)
- 2 – cups vegetable broth
- 1 – teaspoon garlic powder
- 1 1/2 – teaspoons salt
- 1/2 – teaspoon ground black pepper
- 1/2 – teaspoon chili flakes
- 1 – cup Cacique® Oaxaca cheese (shredded)
- 1 cup Cacique® Queso Quesadilla shredded cheese
HOW TO MAKE IT
- In a large frying pan over a medium flame add olive oil and allow to get hot. Add in zucchini slices and onions. Cook turning occasionally for 10 minutes or until center of zucchini is translucent. Add in chopped tomato and corn kernels. Mix to combine. Continue to sauté mixture for 2 to 3 minutes.
- Pour in vegetable broth, and raise the flame to high to bring to a boil. Season with garlic powder, salt, ground pepper, and chili flakes. Mix to combine. Once boiling, cook for an additional 2 to 3 minutes.
- Sprinkle top with both Cacique® Oaxaca cheese and Queso Quesadilla. Allow it to melt and mix in to zucchini. Serve hot and enjoy!
