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Calabacitas Recipe (Con Queso)
Sizzling Calabacitas Con Queso Recipe: This bold and zesty veggie-heavy Mexican recipe makes a marvelous side dish, or vegetarian main dish!
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 6
Calories: 222 kcal
Course:
Side Dish
Cuisine:
Mexican
Ingredients
- 4 tablespoons Butter, or oil
- 1 small sweet onion, peeled and chopped
- 3 cloves garlic, minced
- 2-3 corn cobs, corn cut off the cob
- 1-2 zucchini, cut into ½ inch cubes
- 1-2 yellow squash, cut into ½ inch cubes
- 1 large poblano pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 orange bell pepper, seeded and chopped
- ¼ cup chopped cilantro
- ½ lime, juiced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- salt and 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.
Cup of Yum
Notes
- Cutting Tips: Use 1 large or 2 small zucchini and yellow squash. Cut lengthwise in thirds, then cut each slice in thirds to create 9 long strips. Cut across the strips to create small even cubes. Chop the peppers in similar sized squares.
- Do not overcook. It’s better for the vegetables to be slightly undercooked, than soft and mushy.
- Three Sisters: You can add a 15 ounce can black beans to make a Navajo “Three Sisters” version combining squash, corn, and beans.
Nutrition Information
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
(14%)
Fiber
3g
(12%)
Sugar
12g
(24%)
Vitamin A
2122IU
(42%)
Vitamin C
87mg
(97%)
Calcium
153mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 222
% 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.