calabacitas recipe

Sizzling Calabacitas Con Queso Recipe: This bold and zesty veggie-heavy Mexican recipe makes a marvelous side dish, or vegetarian main dish!

Calabacitas Recipe (Con Queso)

butter, (or oil)

onion,

garlic, (minced)

2-3 corn cobs, (corn cut off the cob)

zucchini, (cut into ½ inch cubes)

yellow squash, (cut into ½ inch cubes)

poblano pepper, (seeded and chopped)

red bell pepper, (seeded and chopped)

orange bell pepper, (seeded and chopped)

cilantro

½ lime, (juiced)

cumin

oregano

Salt and pepper

Pico de Gallo

Lime,

Queso fresco

Avocado, (sliced)

Set an extra-large cast iron cast over medium-high heat. Add the butter, onion, garlic, and poblano pepper. Saute and soften for 3-5 minutes, stirring occasionally.

Add the ground cumin and oregano to the skillet. Stir and push the onions to the sides of the skillet.

Add about a third of the chopped squash and bell peppers. Brown for 1 minute. Then push them to the sides of the pan and add another third of the veggies. Cook for 1 more minute. Then push the veggies to the sides and add the remaining squash and peppers. (This method allows each batch of squash and peppers to get a bit of color.)

Season with 1 teaspoon salt and ¼ teaspoon ground black pepper. Brown another minute, then stir in the corn, cilantro, and juice of ½ a lime.

Stir to warm the corn, then turn off the heat. The veggies should be just barely cooked and still firm.

Serve warm with a generous sprinkling of crumbled queso fresco, a dollop of pico de gallo, avocado slices, and extra lime wedges.

https://content.jwplatform.com/videos/9KfLceTf.mp4

This Mexican Calabacitas Recipe made from fresh zucchini, tomato, and corn is a veggie side favorite. Try it with your main for a nourishing veggie side, it&#39;s a nostalgic star dish!

Calabacitas Recipe

zucchini (diced)

roma tomatoes (large diced (or 2 if medium))

¼ large onion (small diced)

garlic (chopped)

chicken broth (or water)

water

monterrey jack cheese (finely shredded (or blend))

olive oil (or extra virgin)

sea salt (I use 1/2 teaspoon for this recipe)

pepper (cracked

Put large 3 qt pan over medium heat with 2 tablespoons of olive oil and let heat for 2-3 minutes.

Add onions and garlic and stir in well so that all pieces are coated, let saute for 2-3 minutes. Keep an eye and stir frequent to prevent onions or garlic from burning.

Add tomatoes to the pan, stir into mixture. Add zucchini, and stir in well (I usually do about a minute) so that all the flavors of the sauteing garlic, onions and tomatoes coat the freshly added zucchini. Then pour broth and water into the pan and cover with lid and let cook for 15 minutes on medium heat.

Add salt and pepper to taste,(I use ½ teaspoon of salt), and ⅓ teaspoon of ground pepper, stir in gently. Add 1 cup of frozen corn, cover and let simmer for 5 minutes.

Turn to lowest heat setting add optional cheese, ½ cup of monterey jack cheese over the the calabacitas en su jugo (in-its-juices), and cover for 3 minutes. Turn stove to off.

To make the Calabacita side dish

I usually drain the calabacitas, add a can of evaporated milk and 1/2 can of water, sprinkle hand shredded cheese over the top, and let that rest &amp; combine for 10 minutes off-heat (not pre shredded as that contains an anticoagulant). Stir gently to combine.

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Calabacitas Recipe (Con Queso)

Calabacitas Recipe

Top 2 calabacitas recipe recipes from across the web

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Calabacitas Recipe (Con Queso)

Calabacitas Recipe

The most viewed calabacitas recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine