Traditional Calabacitas Con Leche
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
yellow summer squash
sliced |
|
| ¼ | cup |
butter
|
|
| 15 | ounces |
corn
canned, drained |
|
| ½ | cup |
onions
thinly sliced |
|
| ½ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 4 | ounces |
green chili peppers
canned, chopped |
|
| 1 | cup |
milk
|
|
| ½ | cup |
cheddar cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
yellow summer squash
sliced |
|
| 59 | ml |
butter
|
|
| 433.5 | ml/g |
corn
canned, drained |
|
| 118 | ml |
onions
thinly sliced |
|
| 2.5 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 115.6 | ml/g |
green chili peppers
canned, chopped |
|
| 237 | ml |
milk
|
|
| 118 | ml |
cheddar cheese
grated |
|
Directions
Sauté squash in butter until soft.
Reduce heat and add corn, onions, salt, pepper and green chili.
Mix well and add milk.
Simmer until well blended.
Add cheese and cover until cheese is melted.
