Calabacitas & chipotle spinach

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by Chef Jeff Smedstad, Elote Café

azfamily.com

Posted on February 23, 2010 at 10:00 AM

Updated Tuesday, Feb 23 at 10:43 AM

Calabacitas
2 cups diced zucchini
1/4 cup onion diced
1 smashed and chopped clove of garlic
1 cup corn
1/2 cup tomato diced
1/2 cup roasted peeled and diced poblano chile
1/2 cup chicken stock
1/2 cup sour cream
1/2 tsp salt
1/2 tsp pepper
2 tsp oregano
1/4 cup olive oil

In a large skillet over medium high heat add oil and garlic saute for about a minute then add zucchini and corn and cook stirring from time to time until lightly browned then add remaining ingredients and cook until slightly thickened about 5 minutes again stirring occasionally. It is now ready to serve or you can gussy it up a bit by putting it in a casserole and topping with some crushed corn chips along with some crumbled queso fresco and cotija cheese as well. I would then run it under your broiler for a minute or so until browned.

Chipotle Spinach
1/2 cup sour cream
1/2 cup cream cheese
2 chipotles
1/2 tsp. cumin
1 tsp. oregano
1/2 tsp. salt
1/2 tsp. pepper
1 cup chicken stock

Boil the stock and pour  into a blender with the rest of the stuff and puree. Reserve.

6 cups spinach
1/2 cup onion
1/2 cup tomato
olive oil as needed

In a large skillet, coat with a couple tablespoons of oil and over high heat brown the onions, then add spinach and tomatoes, wilt slightly add chipotle cream and simmer until the spinach is cooked and the sauce is slightly reduced.

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