Calabacitas with Chorizo
Cuisine: Southwestern
Author: Anita
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Ingredients
  • 1 tablespoon olive oil
  • 1 lb chorizo (I used King Soopers)
  • ¾ cup diced onion, about 1 medium
  • ½ cup diced green chile
  • 1 small-medium jalapeno pepper (1 oz), seeds removed & diced
  • 2 tbsp water
  • 1 16-oz bag frozen yellow corn
  • 2 roma tomatoes, diced
  • 2 medium zucchini, sliced into half moons (~ ¾ lb)
  • 2 medium yellow squash, sliced into half moons (~ ¾ lb)
  • 3 cloves garlic, minced
  • 1 tsp coarse kosher salt
  • ¼ tsp black pepper
  • ¼ tsp dried oregano
  • ¼ tsp ground cumin
  • ½ cup shredded cheddar cheese
  • ¼ cup heavy cream or sour cream
  • optional: shredded cheddar cheese, diced fresh tomatoes and cilantro for garnish
Instructions
  1. Heat olive oil in a large nonstick skillet over medium-high heat.
  2. Add chorizo, browning lightly for about 5 minutes while breaking up into small chunks with a large spoon.
  3. Add onions, green chiles, and jalapenos. Cook for 5 minutes, stirring occasionally, until
  4. vegetables begin to soften.
  5. Add water, corn, tomatoes, zucchini, yellow squash, garlic, salt, black pepper, oregano and ground cumin. Stir to combine and cook for 5-10 minutes, stirring every minute or so until zucchini and squash are soft.
  6. Uncover the skillet, add the shredded cheese and cream or sour cream, and stir together until the cheese has fully melted.
  7. Remove from heat, garnish with chopped cilantro, tomatoes and shredded cheese, and serve.
  8. Or, spoon into tortilla covered with a layer of cheese, wrap up, top with shredded cheese, and bake for 15 minutes to serve as a burrito.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/main-courses/casseroles/calabacitas-with-chorizo/