Calabacitas
Calabacitas is a classic Mexican side dish made with zucchini, corn, and tomatoes.
Equipment
- large skillet
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced yellow or white
- 1 medium poblano pepper, diced
- 1 medium jalapeño pepper, diced seeds removed if not spicy
- 1.5 cups yellow corn fresh or frozen
- 2 medium Roma tomatoes, diced
- 1 large zucchini, sliced into ¼-inch thick quartered pieces or half moons
- 1 large yellow squash, sliced into ¼-inch thick quartered pieces or half moons
- 3 cloves garlic, minced
- 2 teaspoons kosher salt
- 0.25 teaspoon freshly ground black pepper
- 0.25 teaspoon dried oregano
- 0.25 teaspoon ground cumin
- 0.25 cups water
- 0.5 cups shredded cheddar cheese
- 0.25 cups milk
- crumbled cotija cheese for garnishing
- chopped cilantro for garnishing
Instructions
Cooking Instructions
- Heat the olive oil in a large skillet or sauté pan over medium-high heat.
- Add the onion, poblano, and jalapeño. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add corn and tomatoes, and cook for 5 more minutes, stirring occasionally.
- Add the zucchini, yellow squash, garlic, salt, black pepper, oregano and ground cumin. Stir to combine and cook for 5 minutes, stirring every minute or so.
- Pour in the water, reduce the heat to low, cover, and simmer for 5 minutes.
- Stir in the shredded cheese and milk until the cheese has fully melted.
- Remove from the heat, garnish with a sprinkling of cotija cheese and cilantro, and serve.
Notes
You can substitute squash types and use canned diced green chiles for fresh peppers. Optional ingredients include feta cheese instead of cotija and adjustments for spice levels.
Nutrition
Serving: 1gCalories: 149kcalCarbohydrates: 17gProtein: 6gFat: 7gSaturated Fat: 3gCholesterol: 11mgSodium: 962mgPotassium: 493mgFiber: 2gSugar: 5gVitamin A: 590IUVitamin C: 43mgCalcium: 106mgIron: 1mg
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