Recipes

Squash Blossoms Stuffed with Cheese

Squash Blossoms Stuffed with Cheese

Rellenos de Flor de Calabazas
Squash blossoms are very fragile and need to be used the day they are purchased. The blossoms can be trimmed and stuffed with cheese ahead of time, but the beaten egg batter and frying must be done just before serving. The accompanying tomato sauce can be made ahead. Look for squash blossoms in season in farmer's markets, and in Mexican or Italian markets.
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Ingredients

Makes 4 servings

  • Tomato Sauce for Stuffed Chiles
  • 8 large squash blossoms
  • 4 1⁄4-inch-thick slices Monterey Jack cheese
  • ½ cup all-purpose flour
  • 2 large eggs separated
  • ¼ teaspoon salt
  • Vegetable Oil for frying

Instructions

  • Prepare the tomato sauce.
  • Cover and reserve.
  • Then, remove the green petals at the base of the squash blossoms and trim the stems to 2 inches.
  • Reach into the center of the blossoms and pinch off the stamens.
  • Rinse the blossoms gently and lay on a clean tea towel to dry.
  • Cut the cheese into pieces to fit inside the blossoms and gently fill each blossom.
  • Overlap the petals of the fragile blossoms carefully to enclose the cheese.
  • (They are limp and delicate and will stay closed.
  • ) Gently dust the filled blossoms with flour and lay on a plate.
  • In a medium bowl, beat the egg whites with the salt until stiff.
  • Add egg yolks, 1 at a time, and continue beating just until well blended.
  • In a medium nonstick skillet heat oil to a depth of about 1 inch over medium heat.
  • When the oil shimmers, dip the stuffed blossoms into the beaten egg batter and place gently and carefully into the hot oil.
  • (Your fingers will probably be covered with batter.
  • ) Cook until golden brown, about 1 minute per side.
  • Drain on paper towels.
  • Reheat the tomato sauce.
  • Serve the cooked blossoms hot with the sauce spooned alongside.
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Course; Side Dish
Cuisine; Mexican

Zucchini Pudding

Zucchini Pudding

Budín de Calabacitas
Baked vegetable casseroles containing flour, eggs, and milk are called budínes in Mexico. Serve this as a vegetarian entrée or to accompany saucy meat dishes. If you like tonguetingling flavors, the budín is really good with Chipotle and Tomatillo Sauce.
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Ingredients

Makes 6 servings

Instructions

  • Preheat the oven to 350°.
  • Grease a square 8-inch baking dish.
  • In a small bowl mix together the flour, cornmeal, and baking powder.
  • Set aside.
  • Heat the oil in a large skillet over medium heat, and cook the onion until softened, about 3 minutes.
  • Add the zucchini, thyme, salt, and crushed red pepper.
  • Cook, stirring, until the zucchini is crisp-tender, about 2 minutes.
  • Reserve in the pan off the heat.
  • Beat the eggs in a large bowl until blended.
  • Beat in the milk, sour cream, and ¼ cup of the cheese.
  • Add the dry ingredients.
  • Mix well.
  • Add the zucchini mixture.
  • Mix well.
  • Transfer to the baking dish.
  • Sprinkle the top with the remaining ¼ cup of cheese.
  • Bake until the budín is set and a tester inserted in the center comes out clean, about 35 minutes.
  • Cut into squares and serve hot.
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Course; Side Dish
Cuisine; Mexican

Zucchini and Carrots with Tomato

Zucchini and Carrots with Tomato

Calabacitas y Zanahorias con Jitomate
El Campanario, a beautiful and stylish restaurant in a restored eighteenth-century building in San Miguel de Allende, serves this bright mix of fresh vegetables with stuffed chicken breast. The vegetables also go well with other meats or grilled fish.
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Ingredients

Makes 4 servings

Instructions

  • In a medium saucepan, cook the carrots in boiling water to cover until crisp tender, about 3 minutes.
  • Drain and rinse under cold running water to stop the cooking.
  • Reserve in a bowl.
  • Heat the oil in a skillet over medium heat.
  • Add the onion and cook, stirring, until translucent, about 3 minutes.
  • Add the zucchini and reserved carrots.
  • Cook, stirring frequently until the zucchini is crisp tender, 3 to 4 minutes.
  • Add the tomato, cilantro, salt, and pepper.
  • Cook, stirring until completely heated through, 1 to 2 minutes.
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Course; Side Dish / Vegetables
Cuisine; Mexican

Zucchini and Mushrooms with Epazote

Zucchini and Mushrooms with Epazote

Calabacitas con Hongos y Epazote
If fresh epazote is not available to flavor the vegetables use fresh oregano. It adds a different flavor, but is equally good with the vegetables.
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Ingredients

Makes 4 servings

  • 3 teaspoons olive oil
  • 4 medium zucchini cut crosswise into 1-inch pieces
  • ½ teaspoon salt or to taste
  • ½ pound small white mushrooms quartered
  • 2 medium garlic cloves minced
  • 1 tablespoon slivered fresh epazote leaves
  • 1 small fresh red jalapeño or Fresno chile seeded, veins removed, and very finely chopped

Instructions

  • In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat.
  • Add the zucchini and cook, stirring, until crisp-tender and the edges turn bright green.
  • Season with ¼ teaspoon of the salt and transfer to a bowl.
  • In the same skillet, add the remaining teaspoon of oil.
  • Add the mushrooms, garlic, and epazote.
  • Cover and cook, stirring frequently, until the mushrooms release their juices and are tender, 3 to 4 minutes.
  • Return the zucchini to the pan.
  • Add the chile.
  • Cook, stirring, until completely heated through, 1 to 2 minutes.

Notes & Wine Advice

Serve hot.
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Course; Side Dish
Cuisine; Mexican

Zucchini with Onions and Cheese

Zucchini with Onions and Cheese

Calabacitas con Cebollas y Queso
Here's a quick, satisfying side dish for busy cooks. I like this one with roasted or grilled meats. Oaxaca-style string cheese is now available in many supermarkets. Any good white melting cheese can be substituted, such as mozzarella.
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Ingredients

Makes 4 servings

Instructions

  • In a medium skillet, melt the butter with the oil until hot.
  • Cook the onion and garlic, stirring, until the onion is limp, about 4 minutes.
  • Add the zucchini, cumin, oregano, salt and pepper.
  • Cook until the zucchini is crisp tender, about 3 minutes.
  • Transfer the vegetables to an ovenproof casserole dish.
  • Scatter the cheese over the top, and run under a preheated broiler until the cheese melts, 2 to 3 minutes.

Notes & Wine Advice

Serve at once.
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Course; Side Dish
Cuisine; Mexican

Sautéed Shredded Zucchini

Sautéed Shredded Zucchini

Calabacitas Rallados
Zucchini retains its bright green color and a bit of crunch in this new-style vegetable dish. The zucchini is sprinked with chopped fresh oregano and crumbled cotija cheese. Try it with Grilled Chicken Breasts with Ancho Chile Sauce.
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Ingredients

Makes 4 servings

Instructions

  • Heat the oil in a large nonstick skillet and cook the onion until slightly softened, but not browned, about 2 minutes.
  • Add the zucchini and oregano.
  • Cook, stirring, until zucchini is limp and hot, with bright green edges, about 4 minutes.
  • Season with black pepper and salt.
  • Sprinkle with cheese.
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Course; Side Dish / Vegetables
Cuisine; Mexican

Baked Stuffed Chayote

Baked Stuffed Chayote

Chayote Relleno This is a traditional chayote dish that’s prepared throughout Mexico. It can be served as a first course or as a side dish to meats and poultry.
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Ingredients

Makes 4 servings

Instructions

  • Bring a large pot of water to a boil and cook the chayotes until tender when pierced with the tip of a sharp knife, about 25 to 30 minutes.
  • Drain and cool.
  • Scoop out the centers of the chayotes with a melon-baller, leaving a 1⁄2-inch edge with the shell.
  • Reserve the shells and coarsely chop the flesh.
  • Preheat the oven to 350°.
  • Heat the oil in a large skillet and cook the onion and garlic until softened, about 3 minutes.
  • Add the tomato and cook until the juices reduce and the mixture is nearly dry.
  • Stir in the chopped chayote, bread crumbs, salt, and oregano.
  • Spoon the mixture into the reserved shells.
  • Mix the parsley and cheese together and divide it evenly over the stuffed shells.
  • Press lightly to make the cheese stick.
  • Put the shells on a foil-lined baking sheet and bake until heated through and the cheese is melted, 20 to 25 minutes.

Notes & Wine Advice

Serve hot.
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Course; Side Dish
Cuisine; Mexican

Chayote Casserole with Ground Pork

Chayote Casserole with Ground Pork

Chayote en Cazuela con Puerco
Chayotes are related to squash and are indigenous to Mexico. Here the chayote is baked in a creamy sauce with ground pork for a light main dish.
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Ingredients

Makes 4 servings

Instructions

  • In a large pan of salted boiling water, cook the chayotes over medium heat until tender, about 25 minutes.
  • Drain and cool under running water.
  • Peel off the thin skin and slice crosswise.
  • Reserve in a bowl.
  • Preheat oven to 350°.
  • Grease an ovenproof casserole dish.
  • Heat the oil in a skillet and cook the ground pork until no longer pink.
  • Add the onion and red pepper.
  • Cook, stirring, until tender, about 5 minutes.
  • Add the reserved chayote and the remaining ingredients, except the cheese.
  • Stir to mix.
  • Bring to a boil and cook for 1 minute.
  • Transfer the vegetables to the casserole dish.
  • Sprinkle the cheese on top.
  • Bake until completely heated through and the cheese is melted, about 20 minutes.

Notes & Wine Advice

Serve hot.
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Course; Pork / Side Dish
Cuisine; Mexican

Chayote and Tomato with Cheese Topping

Chayote and Tomato with Cheese Topping

Chayote y Jitomate con Queso
Chayote is a pale green, pear-shaped squash commonly served in Mexico that is used in the same way as other summer squash. It has a mild pleasant taste. In this recipe, the chayotes are boiled until tender, then topped with a tomato sauce and cheese and finished in the oven.
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Ingredients

Makes 4 servings

Instructions

  • Cut the chayotes in half lengthwise.
  • Bring a large pot of water to a boil, and cook the chayotes until tender, about 25 minutes.
  • Drain and reserve.
  • Preheat the oven to 375°.
  • Grease an 8-inch square glass baking dish.
  • Heat the oil in a medium skillet.
  • Cook the onion and garlic until softened, about 3 minutes.
  • Add the tomatoes, oregano, thyme, and salt.
  • Bring to a boil and cook over medium-high heat, stirring frequently, until the juices are reduced and the mixture is nearly dry.
  • Remove from the heat and reserve.
  • Peel the cooled chayotes and slice lengthwise about ½ inch thick.
  • Arrange in a single layer in the baking dish.
  • Spread the tomato sauce over the chayotes and top with the grated cheese.
  • Bake, uncovered, until hot and the cheese is melted and bubbly, about 20 minutes.

Notes & Wine Advice

Serve hot.
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Course; Side Dish / Vegetables
Cuisine; Mexican

Red Bell Peppers and Jicama

Red Bell Peppers and Jicama

Chiles Dulce y Jicama
Red bell peppers are often called sweet peppers, chiles dulces, and they are available in markets throughout Mexico. Jicama, a large, often round root vegetable with brown skin and crisp white flesh is seldom cooked, but in the new style of cooking (nueva cocina), Mexican chefs are discovering different ways of presenting traditional ingredients. When cooked, the jicama sticks resemble thin strips of French fries. This simple dish of red peppers and jicama are a striking pair to serve with fish or chicken
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Ingredients

Makes 4 servings

Instructions

  • In a nonstick skillet, heat the oil and butter over medium-high heat and cook the pepper and jicama, stirring frequently, until just limp, 3 to 4 minutes.
  • Stir in the salt, pepper, and parsley.
  • Serve hot as a side vegetable or as a garnish for grilled fish or chicken.
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Course; Side Dish
Cuisine; Mexican