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San Diego, CA, 92113
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Zucchini and Poblano Colache

Recipes

Recipes straight from Claudia's Cocina

Zucchini and Poblano Colache

Claudia Sandoval


Ingredients:

 

2 medium zucchini, cubed medium

1 medium chayote, cubed small  

6 poblano chiles, roasted, peeled, without seeds and in slices

4 Roma tomatoes, cubed

½ onion, sliced in half moon

3 garlic cloves, finely chopped

12 oz. corn frozen or canned

1 lb. Queso Fresco, medium cubes

½ lb. Oaxaca cheese, small cubes

1 ½  cup vegetable/chicken stock or water

1 tablespoon vegetable Oil

Salt & Pepper

 

Preparation:

 

1.    In a large sauté pan on medium heat, add sliced onion and sauté for 1 minute, or until transparent. Add garlic and continue sautéing for 1 minute. Add Zucchini and Chayote squash and sauté for another 2 minutes. Add cubed tomato to pan and sauté for an additional 2 minutes.

2.    To this pan, add 1 ½ cups of stock or water, add corn to pan, stir to mix, cover pan and reduce heat to low. Simmer on low for 5 minutes.

3.    Remove cover from pan and add poblano slices to simmering mixture. Cover and simmer for 3 more minutes. Season with Salt and Pepper to taste. Remove from heat and allow to rest 5 minutes.

4.    Two minutes before serving, add cheese, stir gently to incorporate. Cover and allow to rest final 2 minutes.

5.    Serve with rice, boiled beans or on its own.

 

Provecho!