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4.9 from 39 votes

Calabacitas Recipe

This calabacitas recipe is a side dish with big flavor, with sauteed zucchini and squash, roasted peppers, onions, lots of seasonings and optional cheese. 

Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 202 kcal
Course: Side Dish , Main Course
Cuisine: American , Mexican

Ingredients

  • 2 poblano peppers you can also use Anaheim peppers, any New Mexican varieties, even bell peppers work for super mild, or others
  • 1 Jalapeno pepper optional, for a spicier version
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 cloves garlic diced
  • 2 small zucchinis cubed
  • 2 small summer squash cubed
  • 1 cup fresh corn kernels canned or frozen are fine to use
  • 1 teaspoon Mexican oregano
  • 1 teaspoon ancho powder or use your favorite chili powder blend
  • 1 teaspoon red pepper flakes optional, for a spicier version
  • ½ teaspoon cumin
  • salt to taste
  • 1/4 cup chopped cilantro
  • Extra chopped cilantro, crumbly white cheese and red pepper flakes for garnish
OPTIONAL, FOR CREAMY-CHEESY VERSION
  • 1/4 cup Mexican crema or sour cream or use milk
  • ½ cup cotija cheese grated (use 1 cup for cheesier – you can sub in other melty cheeses, like Monterrey jack)

Instructions

    Cup of Yum
  1. ROAST THE PEPPERS. Slice the poblano peppers in half lengthwise and scoop out the insides. Remove the stems. Set them onto a baking sheet and bake them at 350 degrees 20-30 minutes, or until the skins char and bubble. You can also broil them about 12-15 minutes to the same effect.
  2. Remove from heat and place them into a paper bag or baggie for a few minutes. The heat will steam them and loosen the skins.
  3. Peel away the skins and roughly chop the peppers. Set them aside for now.
  4. Cook the Onion, Jalapeno and Garlic. Heat the olive oil in a large pan or skillet and add the onions and jalapeno pepper. Cook for 5 minutes to soften.
  5. Add the garlic and cook for 1 minute, until the garlic becomes fragrant.
  6. Cook the Zucchini and Squash. Add the zucchini, squash, corn, Mexican oregano, ancho powder, chili flakes, cumin and salt to taste. Sauté until just tender, 3-4 minutes, to your preference.
  7. Stir. Stir in the chopped peppers and chopped cilantro. Heat through.
  8. Garnish. Garnish with fresh cilantro, crumbly white cheese and red pepper flakes
  9. FOR CREAMY-CHEESY VERSION
  10. Stir in the Mexican crema and cotija cheese until it melts through along with the chopped peppers and cilantro over low heat.

Notes

  • Serves 4-6 as a side dish, or 2-3 as a main course. If serving as a main, try them on warmed tortillas.

Nutrition Information

Calories 202kcal (10%) Carbohydrates 22g (7%) Protein 8g (16%) Fat 11g (17%) Saturated Fat 4g (20%) Cholesterol 25mg (8%) Sodium 290mg (12%) Potassium 793mg (23%) Fiber 5g (20%) Sugar 11g (22%) Vitamin A 863IU (17%) Vitamin C 92mg (102%) Calcium 171mg (17%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 202

% Daily Value*

Calories 202kcal 10%
Carbohydrates 22g 7%
Protein 8g 16%
Fat 11g 17%
Saturated Fat 4g 20%
Cholesterol 25mg 8%
Sodium 290mg 12%
Potassium 793mg 17%
Fiber 5g 20%
Sugar 11g 22%
Vitamin A 863IU 17%
Vitamin C 92mg 102%
Calcium 171mg 17%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.