Calabazas Con Queso
WHAT YOU NEED
- 4 ripe Roma tomatoes
- 1 small garlic clove
- 1/4 cup white onion
- 1teaspoon better than bouillon
- 1/2 teaspoon salt
- 1tablespoon cooking oil
- 2 small calabacitas, diced 1/2” size
- 10oz Cacique Ranchero Queso Fresco, diced 1/2” size
- Cilantro for garnish (optional)
HOW TO MAKE IT
- Roughly chop the tomatoes, onions, and garlic, add them to a blender along with the chicken bouillon salt, and a little water to help the blending. Blend until smooth.
- Add the oil to a medium size skillet and place it on medium-high heat. Add the tomato salsa and cook for five minutes.
- Add the calabacitas to the skillet and cook, covered for 10 more minutes until tender. Add the queso fresco and stir together. Taste and adjust seasoning if necessary.
- Cook just for a couple of minutes and remove from the heat. Garnish with cilantro if desired.
- Serve immediately.
