CALABACITAS WITH HATCH GREEN CHILE

Marcy Inspired

Join Marcy Inspired for a delicious and easy dinner menu featuring vibrant Southwestern flavors. In this video, she prepares a complete meal from start to finish, including calabacitas with Hatch green chile and cheese, pork chops seasoned with green chile, New Mexican Spoon Bread loaded with Hatch chile and cheese, and savory refried beans. Perfect for anyone seeking dinner inspiration with a spicy New Mexican twist!

Video

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Course Breakfast

Cuisine Southwestern

Ingredients

New Mexican Spoon Bread

1 cup corn meal
½ tsp. baking soda
1 can creamed corn
¾ cup milk
⅓ cup melted butter or oil
2 eggs lightly beaten
approx. 1/2 cup chopped Hatch green chile
1 ½ cup shredded cheddar cheese

Calabacitas with Hatch Green Chile

3 zucchinis
3 yellow squash
1 cup whole kernel corn approx. 2 ears if fresh or 1 can, liquid drained
half a small onion finely chopped
½ cup approx. chopped Hatch green chile
1 cup grated cheddar cheese
½ cup of milk or heavy cream optional
hot water
salt & pepper to taste

Instructions

New Mexican Spoon Bread

Preheat oven to 350º
Mix all wet ingredients together in a large bowl. In separate bowl, mix together dry ingredients. Pour dry ingredients into wet ingredients.
Mix well to form batter. Grease 11x7" baking dish. Pour just enough batter to cover bottom of dish. Place chile on top, forming layer across the batter.
Layer 1 cup of cheese on top of chile, reserving the rest for later. Spoon in remaining batter, covering all the chile and cheese. Sprinkle remaining cheese on top and bake in oven for 30 to 40 minutes, until golden.
Remove from oven and let sit 10 minutes before cutting, and serve while still warm.

Calabacitas with Hatch Green Chile

Slice or cube zucchini and squash into equally-sized pieces. Heat large frying pan on stove set to medium high heat, coat bottom with oil.
Once hot, fry zucchini and squash for a few minutes. Add chopped onion and continue to fry a few minutes longer. Mix in corn kernels and chopped green chile.
Then add enough hot water to cover squash about halfway. Let cook on low heat for 10-15 minutes, until squash is tender.
Add milk, salt and pepper to taste, and cheese. Cover and let simmer a few more minutes until cheese is melted. Serve hot.