I love being able to take advantage of the Downtown Phoenix Market. Being in school just a block away has been such a great convenience! The produce is always awesome, but it doesn’t stop there—there are other vendors selling fresh bread, tamales, coffee, even ice cream. If you haven’t been, I highly recommend it.

Last night, while shopping at the market, I was inspired by the wonderful fresh squash and eggplant at one of the stands. While plans are in the works for the eggplant (look for them in an upcoming post) Here’s one of my favorite ways to prepare squash.

Calabacitas con Queso

This can be served as a side dish, leaving out the chicken.

  • 2 large chicken breasts,
  • 2 large yellow squash
  • 3 large zucchini
  • 1 yellow onion
  • 1 4 oz can diced green chilies
  • 1 cup grated pepper jack cheese
  • 2 cups grated Monterey jack cheese
  • ½ cup cream
  • olive oil
  • 4-5 cloves garlic
  • salt and pepper
  • 1 ½ tsp cumin

Cook the onions in the oil in a skillet on medium-high heat until translucent. Add the garlic and cubed chicken breast and cook until the chicken is no longer pink. Add in the squash, chilies, cumin, salt and pepper and cook until squash reduces in size and is tender. When squash is fork-tender, add in the cheese and cream and stir. The dish will be slightly runny—you can allow it to sit in the skillet uncovered for a few minutes to slightly thicken, if desired.

Gorgeous produce at Phoenix Public Market.

Farm fresh!

The final product. Yum!

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