Cheese Stuffed Calabacitas

Ingredients

Directions

1. 1

   Preheat oven to 350°F.

2. 2

   Trim both ends from calabacitas. Cut ⅓ off the top of each squash horizontally. Cut a thin horizontal slice from the bottom so that the squash will sit flat and not roll.

3. 3

   Using a small paring knife, cut around the inside of the squash. Carefully scoop out the inside of the squash. Be careful not to cut through the bottom or sides.

4. 4

   Season the insides of the hollowed out squash with ⅛ teaspoon salt and ⅛ teaspoon pepper. Dice 2 of the calabacitas tops and set aside.

5. 5

   Heat oil in a skillet for 1 minute over medium heat. Add onion and sauté for 1 minute. Add garlic, sauté for 30 seconds, reduce heat to medium low. Mix in carrot, cook for 2 minutes. Add corn, diced squash tops, season with salt, black pepper and red pepper flakes. Continue to cook for 2 minutes. Remove from heat. Let vegetable mixture cool for 1 minute. Mix in 1 tablespoon cilantro, ¼ cup Grated V&V Supremo® Sierra® Brand Cotija Cheese and ¼ cup V&V Supremo® Shredded Chihuahua® Brand Cheese. Divide vegetable mixture into 4 portions. Set aside.

6. 6

   Fill each hollowed squash with 1 tablespoon of Grated V&V Supremo® Sierra® Brand Cotija Cheese, 1 portion vegetable stuffing, top with 2 additional tablespoons V&V Supremo® Shredded Chihuahua® Brand Cheese.

7. 7

   Fill each hollowed squash with 1 tablespoon of V&V Supremo® Shredded Chihuahua® Brand Cheese, 1 portion vegetable stuffing, top with 2 additional tablespoons V&V Supremo® Shredded Chihuahua® Brand Cheese.

8. 8

   Drizzle Cheese Stuffed Calabacita Squash with V&V Supremo® Crema Supremo® Brand Mexican Sour Cream and garnish with remaining cilantro. Serve and enjoy!