Calabacitas Recipe (Con Queso)
User Reviews
5
Calabacitas Recipe (Con Queso)
Description
This Calabacitas recipe uses a mixture of zucchini, yellow squash, bell peppers, poblano pepper, corn, onions, and garlic sautéed in butter or oil. The spices—cumin and oregano—add warmth, while lime juice and cilantro contribute freshness. The vegetables are added in batches, allowing each to develop slight browning before stirring, preserving texture and color.
The final texture balances softened but firm squash and crisp corn kernels. The topping of crumbled queso fresco adds a mild, creamy element, while avocado slices provide richness and pico de gallo adds a tangy, fresh topping to complement the earthy vegetables.
Serve warm as a side dish or light vegetarian main, pairing well with grilled meats or beans. The combination of summer squash with peppers and corn offers a colorful and flavorful accompaniment that holds up well without becoming mushy.
To keep the dish's texture ideal, avoid overcooking the vegetables so they remain slightly firm. The recipe also allows adding black beans for a “Three Sisters” style version combining squash, corn, and beans, which adds protein and heartiness.
Ingredients
- 4 tablespoons butter or oil
- 1 sweet onion peeled and chopped, small
- 3 cloves garlic minced
- 2-3 corn cob corn cut off the cob
- 1-2 zucchini cut into ½ inch cubes
- 1-2 yellow squash cut into ½ inch cubes
- 1 poblano pepper seeded and chopped, large
- 1 red bell pepper seeded and chopped
- 1 bell pepper seeded and chopped, orange
- ¼ cup cilantro chopped
- ½ lime juiced
- 1 teaspoon cumin ground
- 1 teaspoon oregano dried
- salt
- black pepper
Toppings:
- 1 cup Pico de Gallo
- 1 whole lime cut into wedges
- 1 cup queso fresco
- 1 whole avocado sliced
Instructions
- Set an extra-large cast iron cast over medium-high heat. Add the butter, onion, garlic, and poblano pepper. Saute and soften for 3-5 minutes, stirring occasionally.
- Add the ground cumin and oregano to the skillet. Stir and push the onions to the sides of the skillet.
- Add about a third of the chopped squash and bell peppers. Brown for 1 minute. Then push them to the sides of the pan and add another third of the veggies. Cook for 1 more minute. Then push the veggies to the sides and add the remaining squash and peppers. (This method allows each batch of squash and peppers to get a bit of color.)
- Season with 1 teaspoon salt and ¼ teaspoon ground black pepper. Brown another minute, then stir in the corn, cilantro, and juice of ½ a lime.
- Stir to warm the corn, then turn off the heat. The veggies should be just barely cooked and still firm.
- Serve warm with a generous sprinkling of crumbled queso fresco, a dollop of pico de gallo, avocado slices, and extra lime wedges.
Notes
- Cut zucchini and yellow squash into uniform small cubes for even cooking.
- Cook vegetables until just tender to avoid soft or mushy texture.
- Adding black beans creates a Navajo “Three Sisters” variation combining squash, corn, and beans.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 222kcal | 11% |
| Carbohydrates | 23g | 8% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 34mg | 11% |
| Sodium | 501mg | 21% |
| Potassium | 474mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 2122IU | 42% |
| Vitamin C | 87mg | 97% |
| Calcium | 153mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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