MEXICAN ZUCCHINI & POBLANOS, CALABACITAS POBLANAS

Mexican Zucchini & Poblanos, Calabacitas Poblanas image

Provided by Juliann Esquivel

Time 1h15m

Number Of Ingredients 15

2 medium zucchini's sliced in rounds about a 1/4 thick. if the rounds are large cut each in half.
2 large ears of fresh corn cut from the cob scrape as much milk from the cob as possible
1/2 large viadalia or sweet onion diced
2 large fresh roma tomatoes diced
1 large jalapeno cored & seeded, and diced fine
1/2 c diced cilantro or parsley (some people dont like cilantro)
1 large mirlitron or chayote squash, medium diced, optional
2 large poblano peppers chared, sweated and skin removed, remove seeds and diced
1/4 c bacon drippings or your oil of choice
3 large strips of thick cut bacon cut in small pieces and fried remove bacon to a seperate dish.
1/2 c nestle's crema media mexican crema or cream fraiche or light cream.
4 clove fresh garlic smashed or put through a garlic press
1 tsp salt
1/2 tsp black pepper
1 tsp ground oregano

Steps:

1. If you choose to add bacon to you dish start by frying the pieces of bacon remove pieces to a separate dish. Pour out all but 1/4 cup drippings.
2. Add your garlic to the bacon grease or oil and sauté just enough to flavor your fat or oil. Next add the onions, jalapeno, corn, zucchini and merlitron or chayote to the hot oil and sauté for about 4/5 minutes stirring until the onion is somewhat translucent.
3. Next add the tomatoes, and cilantro continue cooking until the tomatoes break down. Add seasonings salt, black pepper, and oregano continue to cook until your zucchini and chayote squash are al dente.
4. Add your diced poblanos, and bacon mix well and pour your crema over everything mix again and serve as a side dish. Or do as I sometimes do. I heat a flour tortilla and serve a nice scoopful inside with a little salsa on top and sprinkle some bacon on top. It's Killer Good. Enjoy, Buen Appetito
5. Above I have pictured the calabacitas as a side dish to my yellow rice and beef dish.