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.
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
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Heat olive oil in a large nonstick skillet over medium-high heat.
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Add onions, poblanos, and jalapenos. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
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Add corn and tomatoes. Cook for 5 more minutes, stirring occasionally.
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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.
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Add water to skillet, reduce heat to low, cover and simmer for 5 minutes.
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Uncover the skillet, add the shredded cheese and milk, and stir together until the cheese has fully melted.
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Remove from heat, garnish with chopped cilantro and cotija cheese, and serve.
Nutrition
- Calories:Â 192.49kcal
- Fat:Â 7.64g
- Saturated Fat:Â 2.95g
- Trans Fat:Â 0.13g
- Monounsaturated Fat:Â 3.00g
- Polyunsaturated Fat:Â 0.89g
- Carbohydrates:Â 28.42g
- Fiber:Â 4.10g
- Sugar:Â 7.89g
- Protein:Â 7.32g
- Cholesterol:Â 12.24mg
- Sodium:Â 685.18mg
- Calcium:Â 139.16mg
- Potassium:Â 787.66mg
- Iron:Â 1.57mg
- Vitamin A: 85.91µg
- Vitamin C:Â 50.25mg
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