calabasita's (mexican squash and corn)

Name: Calabasita's (Mexican Squash and Corn)
Prep time: 10 min
Cook time: 35 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 pound(s) corn kernels, fresh ( or frozen); 2 large yellow crooked neck squash (sliced); 1 can(s) green chiles (large chopped); 1 small pimento (jar drained); 1 teaspoon(s) salt; 1 1/2 teaspoon(s) garlic; 1/2 cup(s) cheese velveta; 1 tablespoon(s) milk; 1 can(s) rotel

(1 RATING)

138 Pinches 1 Photo

JoSele Swopes

DELTA, CO

Updated on Aug 30, 2010

This is a Favorite Fall Dish...Ever since we moved to New Mexico and found out how tasty the dishes are here we have made this dish...It has a wonderful flavor...

Rate

prep time 10 Min

cook time 35 Min

method Stove Top

yield 6 serving(s)

Ingredients

1 pound corn kernels, fresh ( or frozen)
2 large yellow crooked neck squash (sliced)
1 can green chiles (large chopped)
1 small pimento (jar drained)
1 teaspoon salt
1 1/2 teaspoons garlic
1/2 cup cheese velveta
1 tablespoon milk
1 can rotel

How To Make calabasita's (mexican squash and corn)

Step 1

Place all ingredients into sauce pan except cheese, cook at medium heat for 20 minutes till corn and squash are tender....Add rotel, pimentos, green chili, and Cheese to mixture stirring occasionally till melted add milk as needed for texture, stir in garlic and salt...Serve hot
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