How to Make Delicious Low Fat Cheesy Mexican Squash Calabacitas con Queso

Without fail recipe ultimate Low Fat Cheesy Mexican Squash (Calabacitas con Queso) easy, fast, practical.

Good Evening every body, at this time you get present recipe Low Fat Cheesy Mexican Squash (Calabacitas con Queso) with 10 ingredients and 10 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 10 stages of easy cooking Low Fat Cheesy Mexican Squash (Calabacitas con Queso).

Ingredients all Low Fat Cheesy Mexican Squash (Calabacitas con Queso)

1. Prepare 3 : Mexican Squash.

2. Needed 1 can : whole kernel corn.

3. Needed 1 1/2 cup : peeled baby carrots.

4. Prepare 1/2 : onion.

5. Needed 2 cup : 2% mexican blend shredded cheese.

6. Needed 1/2 cup : fat free cream cheese.

7. Needed 1 dash : salt.

8. Needed 1 dash : pepper.

9. Prepare 1 tbsp : italian seasoning.

10. Prepare 1 tsp : butter/ margarin/ butter substitute.

If all ingredients Low Fat Cheesy Mexican Squash (Calabacitas con Queso) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Low Fat Cheesy Mexican Squash (Calabacitas con Queso)

1. Preheat medium sized NON STICK skillet to medium heat..

2. Chop Mexican squash in thin disks (like cutting a loaf of bread), or whatever bite-sized shape you preffer..

3. Cut baby carrots in halfs or quarters..

4. Mince onion..

5. By this time your skillet must be hot. Place butter and all chopped ingredients, stirring untill they are well mixed..

6. After stirring for about a minute (to ensure the butter lightly glazes all vegetables) you can cover your skillet to speed up the cooking time of vegetables..

7. After about 5 minutes, drain corn and add to the skillet. Stir and cover for an additional 5 to 10 minutes..

8. Make sure your vegetables are soft but not overcooked because they will loose essential vitamins and nutrients. You may add the rest of the engredients, starting with the cream cheese to make sure it melts faster..

9. stir, cover, and continue to cook until cheese is completely melted and bubbling..

10. Tip: Serve with white rice and tortilla chips..

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