Grilled Chicken Breast, Calabacitas and Cornbread

Ingredients

• 2 tbsp Olive Oil
• 1 pcs Yellow Onion (medium, finely chopped)
• 3 cloves Garlic (minced)
• 2 pcs Zucchini (medium, diced into 1/2-inch pieces)
• 2 pcs Yellow Squash (medium, diced into 1/2-inch pieces)
• 1.5 cup Corn Kernels (fresh or frozen)
• 4 oz Diced Green Chiles (canned, mild, undrained)
• 1 tsp Cumin Powder
• 0.5 tsp Dried Oregano (preferably Mexican oregano)
• 1 tsp Salt (or to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 1 cup Monterey Jack Cheese (shredded)
• 0.25 cup Cilantro (freshly chopped, for garnish)

Instructions

1. 1

   Sauté Aromatics

   • Heat the olive oil in a large skillet or Dutch oven over medium-high heat until shimmering.
   • Add the chopped onion and cook, stirring occasionally, until it softens and becomes translucent, about 4-5 minutes.
   • Add the minced garlic, cumin powder, and dried oregano. Sauté for 1 minute more until the spices are fragrant.
2. 2

   Cook Squash and Corn

   • Add the diced zucchini and yellow squash to the skillet. Season with salt and black pepper.
   • Cook, stirring frequently, for 6-8 minutes, until the squash is tender but still has a slight bite (tender-crisp). Avoid overcooking to prevent it from becoming mushy.
   • Stir in the corn kernels and the undrained can of diced green chiles. Cook for another 3-4 minutes, allowing the flavors to meld and the corn to heat through.
3. 3

   Add Cheese and Serve

   • Remove the skillet from the heat.
   • Sprinkle the shredded Monterey Jack cheese over the vegetable mixture.

Ingredients

• 1 cup Yellow Cornmeal (Medium or fine grind)
• 1 cup All-Purpose Flour
• 1 tbsp Granulated Sugar (Optional, for a hint of sweetness)
• 2 tsp Baking Powder
• 0.5 tsp Baking Soda
• 1 tsp Salt
• 1.5 cup Buttermilk (Full-fat recommended)
• 2 count Large Eggs (Lightly beaten)
• 4 tbsp Unsalted Butter (Melted)

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven to preheat for at least 10 minutes. This step is crucial for a crispy crust.

2. 2

   In a large bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, and salt until thoroughly combined.

3. 3

   In a separate medium bowl, whisk the buttermilk and eggs together until smooth.

4. 4

   Pour the wet buttermilk mixture into the dry ingredients. Stir with a wooden spoon or spatula just until the flour is moistened. Do not overmix; a few lumps are expected and desirable for a tender crumb.

5. 5

   Using heavy-duty oven mitts, carefully remove the hot skillet from the oven. Add the 4 tablespoons of butter to the skillet. It will melt and sizzle immediately. Swirl the pan to coat the bottom and sides completely.

6. 6

   Pour all but about 1 tablespoon of the melted butter from the skillet into the batter and quickly stir to incorporate. Immediately pour the batter into the hot, buttered skillet. Spread it evenly. The batter should sizzle as it hits the hot pan.

7. 7

   Bake for 20-22 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.

8. 8

   Remove the skillet from the oven and let the cornbread cool on a wire rack for 10-15 minutes before slicing into wedges and serving warm.