Calabacitas Con Queso (Zucchini With Cheese) Recipe

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Yields: 4 serving(s)

Substitutions: 1/3 cup heavy cream for 5 ounces of canned evaporated milk; cheddar or colby for jack.
Approximations: 5 to 6 zucchini; 1 medium onion; 1 large or 2 small tomatoes; 10-ounce bag of corn, or 16-ounce can.
It is not necessary to be so precise.
It is a home cooking, seasonal cooking.
Place diced zucchini in medium saucepan with water, season lightly with salt and pepper.
Bring to a boil and simmer, covered, over medium heat until slightly tender but still crunchy, about 2 minutes.
Set aside without draining.
Heat oil in large skillet over high heat until hot but not quite smoking.
Reduce heat slightly; add garlic and onion and cook, stirring, until onion is translucent, about 2 minutes.
Stir in tomato and cook until liquid partly is evaporated, about 5 minutes.
Stir in corn and poblanos and simmer 5 minutes.
Add undrained zucchinia and evaporated milk to corn-chili mixture and bring to a boil.
Reduce heat to low, stir in diced or shredded cheese and cook until the cheese melts.
Serve hot from 4 to 6 people.