Calabacitas Recipe

Calabacitas Recipe
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Photos of Calabacitas Recipe

How To Make Calabacitas

Calabacitas is a Mexican vegetable side dish that combines corn, zucchini, and yellow squash with spices to make a dish that will liven up your table.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes

Serves:

Ingredients

  • 1tbspolive oil
  • 1small onion,diced
  • 1poblano pepper,diced
  • 1jalapeno pepper,diced (seeds removed for less spice)
  • 15ozwhole kernel corn,canned and drained
  • 2plum tomatoes,diced
  • 1large zucchini,sliced into half moons
  • 1large yellow squash,sliced into half moons
  • 3garlic cloves,minced
  • 2tspcoarse kosher salt
  • ¼tspblack pepper
  • ¼tspdried oregano
  • ¼tspground cumin
  • ¼cupwater
  • ½cupcheddar cheese,shredded
  • ¼cupmilk
  • crumbled cotija cheese,optional
  • cilantro,chopped, optional

Instructions

  1. Heat olive oil in a large nonstick skillet over medium-high heat.

  2. Add onions, poblanos, and jalapenos. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.

  3. Add corn and tomatoes. Cook for 5 more minutes, stirring occasionally.

  4. Add zucchini, yellow squash, garlic, salt, black pepper, oregano and ground cumin. Stir to combine and cook for 5 minutes, stirring every minute or so.

  5. Add water to skillet, reduce heat to low, cover and simmer for 5 minutes.

  6. Uncover the skillet, add the shredded cheese and milk, and stir together until the cheese has fully melted.

  7. Remove from heat, garnish with chopped cilantro and cotija cheese, and serve.

Nutrition

  • Calories: 192.49kcal
  • Fat: 7.64g
  • Saturated Fat: 2.95g
  • Trans Fat: 0.13g
  • Monounsaturated Fat: 3.00g
  • Polyunsaturated Fat: 0.89g
  • Carbohydrates: 28.42g
  • Fiber: 4.10g
  • Sugar: 7.89g
  • Protein: 7.32g
  • Cholesterol: 12.24mg
  • Sodium: 685.18mg
  • Calcium: 139.16mg
  • Potassium: 787.66mg
  • Iron: 1.57mg
  • Vitamin A: 85.91µg
  • Vitamin C: 50.25mg
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