Pay De Calabacitas Recipes

Steps:

• Heat the oil and butter in a large skillet over medium heat. Add the garlic, bell pepper, onion, and zucchini, and cook until the zucchini begins to soften, about 5 minutes. Stir in the salt, pepper, half and half, and corn. Cover, reduce heat to low, and simmer 5 minutes. Remove from heat and sprinkle Monterey Jack cheese over top. Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.

Steps:

• Clean and quarter zucchini and potatoes. Peel and chop onion. In a large pot boil zucchini, potatoes and onion in water (just covering them) until very tender. Drain vegetables, but retain stock.
• In a blender, or with a hand blender, puree the cheese, zucchini, potatoes, onion and bouillon while adding stock, until desired consistency is reached. (If you're using a blender, do this in two batches.)
• Pour mixture back into large pot and bring to a boil. Salt and pepper to taste.

Steps:

• Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onion and cumin and sauté until tender, about 9 minutes. Add zucchini and garlic to skillet. Sauté until mixture is dry and zucchini is tender, about 14 minutes. Season with salt. Add jalapeños and cook 2 minutes. Transfer to bowl; cool.
• Place 1 tortilla on oiled flat plate. Sprinkle 1/4 of cheese over evenly. Sprinkle 1/2 zucchini mixture over cheese. Sprinkle 1/4 of cheese over. Top with last tortilla and press firmly to compact torta.
• Heat 1 tablespoon butter in heavy 12-inch skillet over medium heat. Slide torta into skillet. Cover and cook until bottom is golden brown, about 4 minutes . Using spatula, slide torta onto plate. Add remaining 1 tablespoon butter to skillet. Invert torta into skillet. Cook until bottom is golden brown, about 4 minutes. Transfer to platter. Let stand 5 minutes. Cut into wedges and serve.