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Calabacitas Recipe

calabacitas recipe Serving
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Traditional Southwest vegetable medley featuring tender squash, corn, and peppers with melted cheese.

Ingredients

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  • 1 tablespoon olive oil
  • 1 small onion, diced (yellow or white)
  • 1 poblano pepper, diced
  • 1 jalapeño pepper, diced (seeds removed if you don’t want it spicy)
  • 1 ½ cups yellow corn, fresh or frozen (or 15.25-ounce can, drained)
  • 2 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
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon dried oregano
  • ¼ teaspoon ground cumin
  • ¼ cup water
  • ½ cup shredded cheddar cheese
  • ¼ cup milk
  • Crumbled cotija cheese, for garnishing
  • Chopped cilantro, for garnishing

Instructions

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add onion, poblano, and jalapeño. Cook for 5 minutes until softened.
  3. Add corn and tomatoes, cooking for 5 more minutes.
  4. Incorporate zucchini, yellow squash, garlic, salt, pepper, oregano, and cumin. Cook for 5 minutes.
  5. Add water, reduce heat to low, cover, and simmer for 5 minutes until vegetables are tender.
  6. Stir in cheddar cheese and milk until fully melted.
  7. Remove from heat and garnish with cotija cheese and cilantro before serving.

 

Notes

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: calabacitas, zucchini recipe, squash medley, Southwest vegetables, Mexican side dish

Find it online: https://www.joyliciousrecipes.com/calabacitas-recipe/