Calabacitas (the Spanish word for squash) is a perfect way to use up excess zucchini that you’ve grown in your garden or bought at the farmer’s market or store. My dear friend Helen, she the Zen-master guru of jam making, is an excellent maker of Calabacitas as well. She’s very multi-talented – it must be those Goleta, California roots… When I walked in the door to visit her in Albuquerque she threw a batch of this together lickety-split while simultaneously regaling me with a number of interesting (and funny) tales. She insists that the exact measurements are completely flexible (add an extra onion, drop a squash – but not on the floor) and the whole thing will still hang together. This is what she tossed together exactly. I’ve now made it at home THREE times and if you’re into exact measurements you’ll find that these work out quite well. Enjoy.
Breakfast Calabacitas (4-5 servings)
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, finely diced
- 4 ears corn, kernels cut off of the cobb
- 3 cups squash, cut in ½ inch cubes
- 1 ½ cups sharp cheddar cheese, grated
- 2 tablespoons cilantro, finely chopped
- 2-4 roasted Anaheim green chilies, diced (you may use frozen Bueno Green Chilies which are widely available at retailers like Albertson’s, Kroger, Safeway, Smith’s, Whole Foods and even Wal-Mart in some states – or roast fresh Anaheim chilies if you have access to them)
- 8 – 10 eggs, beaten and then scrambled
Heat the olive oil over medium-high heat in a large skillet or Dutch Oven. Sauté the onions and garlic over medium-high heat until they are soft, 10-12 minutes. Add the squash, sauté 5 minutes. Add the corn and sauté for 5 minutes. Add the Anaheim chilies and stir until they are heated through. Sprinkle the cheese over the top. Turn heat on low and cover until the cheese melts. Serve the scrambled eggs onto plates. Ladle a generous serving of Calabacitas over the top. Sprinkle with the chopped cilantro. Serve.