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Calabacitas con Queso

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Description

Today’s recipe for calabacitas is versatile, easy to make, and ridiculously delicious. With 3 different squash varieties, onions, peppers, tomatoes, and corn, it is basically bursting at the seams with fresh veggie goodness. The rich, melty cheese on top is only a bonus for this Mexican zucchini medley!

Ingreadient

    • 1 tablespoon olive oil
    • 1/2 yellow onion diced (1 cup)
    • 2 jalapeños diced 
    • 2 cloves garlic minced
    • 2 teaspoons kosher salt divided
    • 15 ounce whole kernel corn drained
    • 2 Roma (plum) tomatoes chopped
    • 1 large zucchini 
    • 1 large yellow squash 
    • 1 large Mexican Zucchini Calabacita 
    • 1/2 tsp ground ancho powder
    • 1/2 teaspoon dried Mexican oregano
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon black pepper
    • 1/2 cup Oaxaca or Pepper Jack cheese shredded

Direction

  1. Heat olive oil in a large skillet over medium-high heat. Add the onions, jalapeños, garlic and 1 teaspoon salt. Saute for 5 minutes, stirring until onion begins to soften.
  2. Add the corn and tomatoes. Cook for another 5 minutes, stirring to evenly break down tomato and soften vegetables.
  3. Add the zucchini, yellow squash, calabacita, remaining 1 teaspoon salt, ancho powder, Mexican oregano, cumin and black pepper. Stir to mix thoroughly and cook for 5 minutes, stirring occasionally.
  4. Reduce heat to low, add the shredded cheese. Cover and cook for 2-3 minutes until the cheese has melted.

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