Latino Connection Magazine

The New American Reality

Calabacitas Con Queso

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Calabacitas con Queso
Calabacitas con Queso

 

Calabacitas Con Queso

Aarón Sánchez for Simple Food, Big Flavor

Serves 4

2 tablespoons extra virgin olive oil

1 garlic clove, very finely chopped

1 pound zucchini, cut into large dice

1 large tomato, cored, seeded and diced

1 scallion, thinly sliced

1 tablespoon Cilantro-Cotija Pesto

½ cup crumbled queso blanco (preferable Cacique)

Freshly squeezed lime juice

Salt and freshly ground black pepper

  1. Put the olive oil and garlic in a large skillet and set it over medium heat. Once the garlic begins to sizzle, cook, stirring for 1 minute so the oil gets some of that garlic flavor. Add the zucchini and cook, stirring occasionally, until the zucchini has softened slightly, about 3 minutes. Add the tomato and scallion and cook until the tomato begins to break down, about 5 minutes.
  2. Take the skillet off the heat and stir in the Cilantro-Cotjia Pesto and queso blanco until the cheese starts to melt. Season with lime juice, salt and pepper to taste, and serve.

Cilantro-Cotija Pesto

Aaron Sanchez for Simple Food, Big Flavor

Makes 2 cups

1 cup unsalted raw or roasted pumpkin seeds

½ bunch fresh cilantro, stems trimmed 2 inches from the bottom

1 cup fresh basil leaves

1 cup olive oil, plus extra for storage

½ serrano chile or 1 jalapeno, coarsely chopped (include seeds for additional spice)

2 garlic cloves, coarsely chopped

½ crumbled cotija (preferably Cacique brand) or shredded pecorino or Parmesan

Salt and freshly ground black pepper

  1. Preheat the oven to 400 degrees F
  2. Spread the pumpkin seeds in an even layer on a dry baking sheet. Put the sheet in the oven and bake, checking them and shaking the pan every 3 minutes, until they start to dance, puff up and brown lightly, about 10 minutes. Take the pan out of the oven, transfer the seeds to a bowl and let cool to room temperature.
  3. Put the cilantro, basil and olive oil into a food processor, and puree for 2 minutes. Add the chile, garlic, pumpkin seeds and cotija and pulse until you have a coarse puree. Season with salt and pepper to taste.
  4. To store, put it into a container with a tight-fitting lid and pour ¼ inch of olive oil over the surface to keep out the air. Each time you use it, stir that oil in, and replace with another ¼ inch of oil before closing the container, this makes an airtight seal that will keep it tasting fresh for up to 10 days.