CANNABIS INFUSED CALABACITAS
What are Calabacitas, you ask? Well, these delightful dishes are a celebration of zucchini's versatility and the magic that happens when fresh ingredients dance together in a skillet. Picture tender zucchini, sweet corn, and spicy jalapeños sizzling in a pan with garlic, cilantro, and sprinkle of LOVE. That's the heartwarming traditional Calabacitas for you! It's like a comforting hug for your taste buds, often enjoyed as a side dish or a main course. Topped with melty cheese and served alongside warm tortillas, it's a fiesta of flavors. Calabacitas aren't confined to tradition; they're a canvas for culinary creativity. Imagine tossing Calabacitas into a crispy quesadilla or stuffing them inside enchiladas for a veggie-packed twist. Feeling fancy? Turn them into a vibrant pasta sauce or load them onto a pizza for a quirky topping that's sure to spark joy. However you choose to enjoy this dish, you can now add an extra dose of comfort using Minerva's Canna Cafe infused products for cooking! Check out our recipe for dosed Calabacitas.
DELECTABLE AUTUMN CALABACITAS (dosed)
- 2 medium zucchinis, diced
- 1 cup fresh or frozen corn kernels
- 1 small onion, finely chopped
- 1 small bell pepper, diced (any color you prefer)
- 1-2 cloves garlic, minced
- 1 medium tomato, diced
- 1 jalapeño pepper, seeds removed and finely chopped (adjust to taste)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder (adjust to taste)
- 1/4 teaspoon smoked paprika (optional)
- Salt and pepper to taste
- 4 tablespoons of Canna Cafe Olive Oil (Dosed) 4 tablespoons 6.25 mg each | Butter 2 oz 40 mg (10 mg each)
- 1/4 cup chopped fresh cilantro
- 1 cup grated Monterey Jack, cheddar cheese or crumbled Cotija (optional)
- Juice of 1 lime
COOKING INSTRUCTIONS (it is important to prepare cannabis infused food on medium to low heat so cooking time may take a little longer.)
Prep the Vegetables: Wash and dice the zucchinis, onion, bell pepper, tomato, and jalapeño pepper. If using fresh corn, remove the kernels from the cob. If using frozen corn, thaw it.
Sauté the Aromatics: Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté for about 2 minutes until it becomes translucent. Add the Veggies: Add the diced zucchinis and bell pepper to the skillet. Sauté for about 5-6 minutes until they begin to soften
Spice it Up: Add the minced garlic, ground cumin, chili powder, smoked paprika (if using), salt, and pepper to the skillet. Sauté for another 1-2 minutes until fragrant.
Incorporate Corn and Tomatoes: Add the corn kernels and diced tomatoes to the skillet. Cook for an additional 3-4 minutes until the tomatoes begin to release their juices. Adjust Seasoning: Taste and adjust the seasoning as needed. You can add more chili powder or jalapeño if you want more heat.
Finishing Touches: If using cheese, sprinkle the grated cheese over the vegetable mixture. Cover the skillet with a lid or foil and let it cook for a few minutes until the cheese melts Remove the skillet from heat and squeeze the lime juice over the calabacitas. Sprinkle chopped cilantro on top for added freshness and flavor. Serve the calabacitas as a side dish or a vegetarian main dish. It goes well with warm tortillas, rice, or as a topping for tacos. Enjoy your homemade calabacitas!
Remember, cooking times can vary based on your stove and pan, so keep an eye on the vegetables as they cook to ensure they reach the desired tenderness.