Calabacitas
User Reviews
4.8
Calabacitas
Description
Calabacitas is a sautéed vegetable medley featuring diced onion, poblano and jalapeno peppers, corn, fresh tomatoes, zucchini, and yellow squash. These ingredients are cooked gradually to soften before a brief simmer with water, creating a slightly stewed texture. The addition of garlic along with oregano and cumin provides an aromatic base. The dish is enriched by stirring in shredded cheddar cheese and milk just before serving, giving it a creamy texture and mild richness. Garnishes like crumbled cotija cheese and chopped cilantro add a tangy and fresh herbal note on top.
The peppers contribute a mild heat and depth of flavor, balanced by sweet corn and the tender squashes. The gradual cooking and final cheese melt make the vegetables tender yet intact, with a lightly sauced consistency that is pleasing as a side or light vegetarian main.
Calabacitas pairs well with grilled meats or beans, rice, or warms tortillas, making it versatile for dinner or lunch. It can be served immediately to enjoy the melted cheese or kept warm briefly without losing texture. The combination of fresh summer vegetables highlights seasonal flavors and offers a comforting, home-style dish.
Variations include using all zucchini or all yellow squash or substituting peppers with canned diced green chiles for convenience. Cotija cheese can be swapped with feta or omitted depending on availability or preference. This flexibility suits different kitchens and heat preferences.
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 1 poblano pepper diced
- 1 jalapeno pepper diced (seeds removed if you don't want it spicy)
- 1 ounce can corn drained, whole kernel
- 2 tomato diced, plum
- 1 large zucchini sliced into half moons
- 1 large yellow squash sliced into half moons
- 3 cloves garlic minced
- 2 teaspoons kosher salt
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon oregano dried
- 1/4 teaspoon cumin ground
- 1/4 cup water
- 1/2 cup cheddar cheese shredded
- 1/4 cup milk
- cotija cheese optional garnishes, crumbled cotija cheese, chopped cilantro
- cilantro optional garnishes, crumbled cotija cheese, chopped cilantro
Instructions
- Heat olive oil in a large nonstick skillet over medium-high heat.
- Add onions, poblanos, and jalapenos. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
- Add corn and tomatoes. Cook for 5 more minutes, stirring occasionally.
- 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.
- Add water to skillet, reduce heat to low, cover and simmer for 5 minutes.
- Uncover the skillet, add the shredded cheese and milk, and stir together until the cheese has fully melted.
- Remove from heat, garnish with chopped cilantro and cotija cheese, and serve.
Notes
- Any summer squash like zucchini or yellow squash can be used exclusively or mixed.
- Instead of fresh poblano and jalapeno peppers, 4 ounces of drained canned diced green chiles can be substituted.
- For less spice, bell peppers may replace poblanos and jalapenos.
- If cotija cheese is unavailable, substitute with crumbled feta or omit the cheese garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Serving | 1/6th of recipe | |
| Calories | 149kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 11mg | 4% |
| Sodium | 962mg | 40% |
| Potassium | 493mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 590IU | 12% |
| Vitamin C | 43mg | 48% |
| Calcium | 106mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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