Calabasitas Supremo
Submitted by: Mi Cocina
Slices of "hot" sausage combine with zucchini and yellow summer squash, salsa, bouillon and garlic powder, topped with shredded Muenster.
Ingredients
- 1 pkg (Hillshire Farm) "hot" pork sausage links
- 3 small yellow summer squash
- 2 medium zucchini squash
- 1 large sweet onion (Vidalia)
- 1/2 Cup (Becky's) Salsa (or your choice)
- 1 TBSP chicken bouillon (Knorr Consomme De Pollo)
- 1 TBSP. Garlic Powder (or to taste)
- 12 OZ. Muenster cheese, grated
- Cooked rice (optional)
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Method
Slice the hot links in half lengthwise; lay them flat and slice diagonally into thin pieces. Place them in a large skillet on medium-high heat, uncovered, stirring occasionally until done. Add a little water if necessary. Halve the squash lengthwise and slice diagonally into 1/2"-wide pieces; set aside. Cut the onion in half lengthwise, lay flat and slice into long thick strips or wedges. Add all veggies to hot links in skillet, along with the bouillon, garlic powder and salsa. Stir carefully, adding approximately (but not restricted to) 1/4 cup water. Cover and simmer till squash is just tender but still firm; do not overcook. Uncover and sprinkle with cheese. Replace cover until cheese is beautifully melted, about 1-2 minutes. Slide mixture carefully onto a large round serving platter with edges (to keep from spilling liquids.) Serve alone or alongside rice of your preference. (I prefer white sticky rice.)
Notes: Everything is easily prepared, fast, and impressive.
Number of Servings: 4 - 6
Submitted by: Mi Cocina ( See all of Mi Cocina Recipes )
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