This Southwestern summer squash mixture is a popular side dish throughout New Mexico and south Texas. Calabacitas means "little squash" in Spanish. Tuck it into tortillas for a vegetarian taco or add pork or chicken to make it a main.
2 tablespoons canola oil, divided
2 poblano chiles, seeded and cut into 3/4-inch pieces
1 pound zucchini (2 medium), halved lengthwise and thinly sliced
1 cup fresh corn kernels (2 medium ears)
1/2 cup unsalted tomato sauce
3/4 teaspoon salt
1 (4-ounce) can chopped green chiles, undrained
1/2 cup sliced green onion tops
1/2 cup chopped fresh cilantro
8 lime wedges
How to Make It
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add poblano chiles and onion. Cook 5 minutes or until edges of vegetables are browned, stirring occasionally; add garlic last 1 minute of cook time. Remove vegetables from pan; keep warm.
Heat 1 tablespoon oil in pan. Add yellow squash and zucchini; cook 9 minutes or until edges are browned, stirring occasionally.
Stir in onion mixture, corn, and next 3 ingredients (through green chiles). Cook 3 minutes or until thoroughly heated, stirring frequently to deglaze pan. Remove from heat; stir in green onions. Sprinkle with cilantro, and serve with lime wedges.