Calabasitas

Prep Time: 10 minutes          Cooking Time: 20 minutes

Equipment: cutting board, chef's knife, large pan or pot, mixing spoon, measuring cups/spoons

Ingredients:

• 2 roma tomatoes, chopped

• ½ white onion, chopped

• 3 mexican squash (calabacitas), chopped

• 1 can of corn

• ½ can tomato sauce

• 1 tbsp chicken bouillon

• ½ cup water

• ½ cup cheese of choice (preferably queso fresco or manchester)

• 1 tbsp oil of choice  

Instructions:

1. Chop tomatoes and white onion into medium sized cubes 

and saute with oil of choice until translucent

2. While the tomatoes and onion cook chop the mexican squash in 

cube sizes and add to tomatoes and onion once it is 

translucent

3. Add corn, tomato sauce, chicken bouillon, water mix and bring to a boil. Once it starts boiling set the heat to low, cover and let simmer for 15 minutes

4. While mixture is simmering chop cheese into small cubes and once calabacitas are soft add cheese, cover, turn off heat and let sit for 5 minutes or until cheese melts