Especially the little joint where I first tried guacamole salad, had true enchiladas and tacos with real Mexican cheese
where the owner/matriarch pointed to a table and said "you sit there!" Even if it wasn't the table you wanted
where the owner/matriarch grabbed a chef's knife and stabbed her husband in the kitchen in the middle of dinner service.
But that's a story for another day.
Let's go with this story instead...
My favorite Mexican cookbook, The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico by Cheryl Alters Jamison & Bill Jamison, is full of authentic recipes.
Like this creamy, cheesy Zucchini con Queso.
It's not something I get to make often because it's time consuming for a side dish.
But chicken can be added to turn it into a meal. Making the time it takes more justified.
Time consuming side dishes could turn me a little stabby, afterall. And you can never be too careful with a chef's knife.
If you are up for something different for Cinco de Mayo, Zucchini con Queso could replace those refried beans.
Chicken & Zucchini con Queso could stand in for tacos and enchiladas.
Either way, you can't go wrong. Just keep that knife to yourself.
Print It
Zucchini Con Queso
adapted from The Border Cookbook
Vegetables:
2 Tbsp butter
2 Tbsp olive oil
2 lbs zucchini, cut in fat matchsticks
1 medium onion, sliced in thin strips
1 garlic clove, minced
1 large bell pepper (any color), sliced in thin strips
2 Roma tomatoes sliced into thin strips
1/2 tsp dried oregano
1/2 tsp salt
Sauce:
1 Tbsp butter
1 Tbsp olive oil
1 Tbsp flour
2 cloves garlic, minced
1 (12 oz) can evaporated milk
1/4 cup sour cream
4 oz grated pepper jack cheese
In a large skillet warm butter and oil over medium heat. Add zucchini, onion, and garlic. Saute for about 5 minutes until wilted. Stir in the bell pepper, tomatoes, oregano, and salt. Cook for another 10-15 minutes, until zucchini is very tender.
While the vegetables cook, make the sauce.
In a saucepan, warm butter and olive oil over medium heat. Add the flour. Cook and stir until bubbly. Add the garlic, evaporated milk, and sour cream and heat through. Stir in cheese, cover pan, and remove from the heat. Stir again in several minutes if needed to melt cheese evenly. Keep sauce warm until serving.
Serve the zucchini mixture with spoonfuls of the cheese sauce.
6-8 servings
Print It
Chicken & Zucchini Con Queso
adapted from The Border Cookbook
2 Tbsp butter
2 Tbsp olive oil
3-4 chicken breasts, sliced in thin strips
1 tsp dried oregano, divided
1 tsp salt, divided
2 lbs zucchini, cut in fat matchsticks
1 medium onion, sliced in thin strips
1 garlic clove, minced
1 large bell pepper (any color), sliced in thin strips
2 Roma tomatoes sliced into thin strips
Sauce:
1 Tbsp butter
1 Tbsp olive oil
1 Tbsp flour
2 cloves garlic, minced
1 (12 oz) can evaporated milk
1/4 cup sour cream
4 oz grated pepper jack cheese
In a large skillet warm butter and oil over medium heat. Season the chicken strips with half of the oregano and half of the salt. Brown the chicken, then add zucchini, onion, and garlic. Saute for about 5 minutes until wilted. Stir in the bell pepper, tomatoes, and remaining oregano, and salt. Cook for another 10-15 minutes, until zucchini is very tender.
While this cooks, make the sauce.
In a saucepan, warm butter and olive oil over medium heat. Add the flour. Cook and stir until bubbly. Add the garlic, evaporated milk, and sour cream and heat through. Stir in cheese, cover pan, and remove from the heat. Stir again in several minutes if needed to melt cheese evenly. Keep sauce warm until serving.
Serve the chicken & zucchini mixture with spoonfuls of the cheese sauce.
More from The Border Cookbook...
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More Cinco de Mayo...
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