The soul of Santa Fe cooking is powered by the many varieties of
chile peppers and corn that find their way, in one form or another,
into most of the dishes prepared in New Mexican kitchens.
This casserole is adapted from a class the author took at the Santa
Fe School of Cooking in New Mexico.
In many Santa Fe homes, ‘calabacitas’ – a traditional dish of
the Pueblo Indians of the Southwest – is made as a one-dish
casserole by baking it and adding chicken or beef. This one is
vegetarian and cooks on top of the stove in 20 minutes.
3-4 tablespoons olive oil
1 cup finely chopped onion
2-4 cloves of garlic, minced
2 1/2 cups diced summer squash
2 1/2 cups diced zucchini
2 cups corn kernels, fresh or frozen
6 scallions, chopped (3/4 cup)
1/2 cup chopped hot green chile, roasted, with skin removed (wear gloves when handling chiles)
1/2 cup chopped mild green chile, roasted, with skin removed
1 cup diced ripe Roma (plum) tomatoes
1/2 cup firmly packed coarsely chopped fresh cilantro leaves
1/2 cup cream or grated Jack cheese (optional)
1/2 teaspoon salt
1. Heat 2 tablespoonos of the oil in a large skillet and saute the onion for about 4 minutes over medium-high heat. Add the garlic and saute 2 minutes longer.
2. Add the squash and zucchini and saute 5 minuts longer, until softened. Mp>
3. Add the remaining 1 to 2 tablespoons of oil with the corn, scallions, and chiles and saute 3 minutes longer.
4. Stir in the tomatoes, cilantro, and cream (if desired) and heat through, about 5 minutes.
5. Season with salt. Serve hot or warm.
Yield: 8-10 servings.