Name: Calabacitas Con Queso (Zucchini with Cheese)

Ingredients:

• 1 1/2 pounds zucchini, cut into bite sized pieces
• 1 (15.25 ounce) can whole kernel corn
• 1 medium onion, sliced
• 1 medium green bell pepper, coarsely chopped
• 1 medium tomato, coarsely chopped
• 1 tablespoon vegetable oil
• 2 teaspoons white sugar
• 1 1/2 pounds Monterey Jack cheese, cubed

Instructions:

• In a saucepan with a lid, combine zucchini, corn, onion, green pepper, tomato, and vegetable oil.
• Cover, and cook over medium heat until tender.
• Gently stir in the sugar
• Add cheese on top, but do not stir.
• Cover, and continue cooking until cheese is melted.
• Stir, and add remaining cheese
• Cover, and continue cooking until melted.
• Serve warm.

Comments: 6/26/2016 - Substituted broccoli for the zucchini
1/2/2018 - I used 2 large zucchini (1.25 lbs), half a bag of frozen corn warmed in the microwave, an orange bell pepper, and 1 lb of Monterey Jack cheese. The recipe does not say how much cheese in the first addition and how much remaining. I put most in the first part and stirred. The result was very goo-y. I put salsa on mine and ate it with tortillas.
5/1/2019 - The ingredients were 2 zucchini (0.85 lbs), 2 cups of frozen corn (thawed), and 8 oz of Monterey Jack cheese. The other ingredients were the same. I split the cheese 50-50. It was tasty, not nearly as goo-y, but quite a bit of liquid accumulated in the bottom.
7/12/2021 - I had two large zucchini (about 1.5 lbs), 2 cups of frozen corn, 16 oz of cheese, and other vegetables as specified. I did not peel the zucchini. It took about 20 minutes before the vegetables were tender. I cut the cheese into 1/2-inch cubes, and split it 50-50. Each layer of cheese melted in about 5 minutes. There was liquid again. We ate it on top of tortillas and put salsa on top.

Source: http://allrecipes.com/recipe/46312/calabacitas-con-queso-zucchini-with-cheese/

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