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    Home > Mexican Southwest Recipes > Easy Mexican Calabacitas con Queso

    Easy Mexican Calabacitas con Queso

    Published: Sep 7, 2021 · Modified: Sep 8, 2022 by Lea Ann Brown · This post may contain affiliate links

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    Calabacitas recipe

    Nothing says Fall harvest like a big plate of Calabacitas con Queso. Fresh vegetables seasoned then sauteed tender and made creamy with milk and cheddar cheese. Serve Calabacitas con Queso as a Mexican side dish, or with tortillas for a vegetarian taco. A very tasty Mexican squash recipe.

    Calabacitas with cheese served with a flour tortilla and garnished with cilantro and limes

    Every year, in August, when our Colorado fresh veggies start appearing at our farmer’s markets, the first thing I like to make is Calabacitas con Queso. (Squash with cheese).

    What is Calabacitas con Queso? It’s a traditional Mexican vegetable side dish, or taco, where veggies are sauteed then smothered in melted cheese. The flavors are fresh and divine and the whole family will love this one.

    The main ingredient is squash. Sweet corn, chile peppers and tomatoes join in for a healthy combination that simply refuses to skimp on flavor.

    You can use zucchini, but I like to wait until I find what I consider to be a true calabacita, a Mexican squash, a Tatume squash.

    What is a Tatume Squash (Calabasita Squash)?

    Native to Mexico, a tatume squash is round, somewhat resembling a small watermelon. It can be labeled as Tatume squash, round zucchini or Mexican Zucchini. Tatume is a staple in Mexican cooking and is a great candidate for cooking on the grill. The flesh is firmer and it’s more flavorful than a yellow summer squash.

    That said, let’s make Mexican calabacitas.

    Ingredients You’ll Need

    Ingredients to make calabacitas con queso
    • Fresh Sweet Corn
    • Roasted Green Chile Peppers, Hatch or Pueblo chiles work well here
    • Fresh Tomatoes
    • Calabacita Zucchini type squash
    • Cheese, grated cheddar cheese
    • Onion, sweet or yellow
    • Garlic
    • Milk
    • Spices: Salt, pepper, Mexican oregano, cumin, red chile powder
    • Cotija Cheese

    Recipe Swaps and Subs

    • Sweet Corn: If you don’t have access to good fresh sweet corn, use frozen sweet corn. White or yellow corn will work.
    • Green Chile Peppers: Don’t have a stash of roasted chile peppers in your freezer? Use roasted, chopped canned peppers from the Mexican food aisle at the grocery store. Also check the freezer section at your store, some will carry frozen Hatch Chile Peppers. A roasted Poblano Pepper is also a great substitute.
    • Calabacita: Talume Squash, Zucchini or yellow Summer squash will work for this recipe.
    • Cheese: Substitute Monterey Jack, Pepper Jack or even Muenster Cheese.
    • Mexican Oregano: If you don’t have Mexican Oregano, substitute Marjoram. You can use regular oregano, but it has a different flavor profile than Mexican Oregano.
    • Tomatoes: If you’re making this calabacitas recipe during the Winter and don’t have access to good quality fresh tomatoes, use sturdy cherry tomatoes or plum tomatoes. You can also use a 15-ounce can of chopped tomatoes, drained before adding.
    • Red Chile Powder: New Mexico Red Chile Powder is preferred for this recipe, but if you don’t have any, substitute Ancho chile powder. It has deep rich flavor with mild to medium heat.
    • Cotija Cheese: Don’t have Cotija cheese? Substitute it with crumbled feta.

    Storing and Reheating

    You can store Calabacitas con Queso in the refrigerator in an air tight container for up to five days.

    To reheat, place in the microwave and reheat about 2-4 minutes using 50% power. Stir half way through the cooking process.

    You can also reheat calabacitas stovetop in a saucepan. Use low heat to gently heat the ingredients, stirring only a couple of times.

    How To Make Mexican Calabacitas Step by Step

    Be sure to see the recipe card below for complete ingredients and instructions.

    Making Calabacitas Mexicanas is a breeze because its a one pan event. After the chopping and dicing is over, you’re simply sauteeing vegetables, starting with the ones that take the longest to cook and ending with the most delicate, such as the calabacitas squash.

    Frying onions and chile peppers to make calabacitas con queso.
    Frying corn and tomatoes to make calabacitas squash.
    • Step 1: Heat olive oil in a large nonstick skillet over medium-high heat. Add onions. Cook for three minutes, stirring occasionally until they begin to soften. Add chile peppers and garlic and stir until garlic is fragrant.
    • Step 2: Add corn and tomatoes. Cook for five more minutes, stirring occasionally.
    Frying vegetables to make calabacitas con queso.
    Adding cheese and milk to make calabacitas ccon queso.
    • Step 3: Add squash, salt, black pepper, oregano and ground cumin. Stir to combine and cook for five minutes, stirring occasionally.
    • Step 4: Add the shredded cheese and milk, and stir together until the cheese has fully melted.
    frying vegetables to make calabacitas

    Remove from heat, garnish with red chile powder, chopped cilantro and cotija cheese, and serve.

    Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience.

    How To Serve

    • We like to serve calabacitas spooned over a warmed flour tortilla and eat them with a fork.
    • You can also serve them over or on warmed corn tortillas for a calabacitas taco type experience. This will also make them gluten free.
    • Make a calabacitas tostada.

    Calabacitas con Queso FAQ’s

    Can I Freeze This Recipe?

    Yes. Every ingredient in this recipe is freezer friendly. I like to make a double or triple batch so I have leftovers to freeze. Store in a gallon freezer safe baggie. Squeeze the air out and lay it flat in the freezer for optimal storage space.

    What Does Mexican Tatume Squash Taste Like?

    The flesh is meaty with a mild sweet taste. It’s also comes with a dryer flesh than zucchini, making it ideal for frying, as it won’t release as much moisture.

    Do I Need To Peel Mexican Squash?

    No. The skin is nice and tender and will not distract from the texture after cooking. As a matter of fact, the skin is a big source of the squash nutrition.

    Recipe for Calabacitas con Queso

    Calabacitas con queso served with lime wedges and a flour tortilla

    I hope you give this recipe for Calabacitas con Queso a try. Keeping this recipe simple, lets the fresh vegetables and spices shine. It’s one of those Mexican authentic dishes that you’ll find yourself making over and over again.

    And if you have a favorite Mexican squash recipe, let me know, I’d love to give it a try.

    Looking for more Mexican food recipes? Don’t miss my Mexican Southwestern Food Category. You’ll find lots of great recipes to spice up your meal plan, including the most popular Mexican food recipe on my site for Hatch Green Chili, Colorado Style.

    If you’re chile pepper crazed like us, don’t miss my post on Hatch Green Chile Recipes.

    Related Recipes

    • Authentic Mexican Pacholas
    • Authentic Carne Adovada Recipe, New Mexico Red Chile Pork
    • Arroz con Pollo, Mexican Chicken and Rice With Ham
    • Red Chile Enchiladas, Street Style

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.

    Calabacitas con queso served with a flour tortilla

    Calabacitas con Queso

    Fresh vegetables seasoned then sauteed tender and made creamy with milk and cheddar cheese. Serve Calabacitas con Queso as a Mexican Side Dish, or with tortillas for a vegetarian taco.
    5 from 5 votes
    Print Pin Rate
    Course: Main Course Vegetarian
    Cuisine: Mexican
    Diet: Gluten Free, Vegetarian
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 6
    Calories: 119kcal
    Author: Lea Ann Brown

    Ingredients

    • 1 tablespoon olive oil
    • 1/2 medium sweet onion diced
    • 3 Chile Peppers roasted, diced. or 1 4-ounce can chopped chile peppers
    • 3 ears corn kernels removed, or 1 1/2 cup frozen corn
    • 1 large tomatoes chopped. Or 1 15 ounce can chopped tomatoes, drained
    • 1 medium calabacitas squash or one medium green zucchini, sliced into half moons
    • 1 medium yellow squash sliced into half moons
    • 2 cloves garlic grated
    • 2 teaspoons salt
    • 1/4 teaspoon black pepper
    • 1/2 teaspoon Mexican oregano
    • 1/2 teaspoon ground cumin
    • 1/2 cup shredded cheddar cheese
    • 1/4 cup milk
    • 1/4 teaspoon Red chile powder preferably New Mexico, or Ancho
    • 1/4 cup cotija cheese crumbled, for garnish
    • cilantro chopped, for garnish.
    • 6 small flour tortillas if making tacos
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    Instructions

    • Heat olive oil in a large nonstick skillet over medium-high heat.
    • Add onions. Cook for 3 minutes, stirring occasionally until they begin to soften. Add chile peppers and garlic and stir until garlic is fragrant.
    • Add corn and tomatoes. Cook for 5 more minutes, stirring occasionally.
    • Add squash, salt, black pepper, oregano and ground cumin. Stir to combine and cook for 5 minutes, stirring occasionally
    • Cover the skillet and let everything steam and simmer for 2 minutes.
    • Uncover the skillet, add the shredded cheese and milk, and stir together until the cheese has fully melted.
    • Remove from heat, serve over a warmed flour or corn tortilla, garnish with red chile powder, chopped cilantro and cotija cheese.

    Video

    Notes

    You can use any type of Summer Squash or Zucchini that you have on hand.
    Instead of fresh roasted green chiles, use a 4-ounce can of diced green chile peppers. Poblano peppers are a great substitute for roasted Hatch or Pueblo chile peppers.
    If you don’t have cotija cheese, crumbled feta cheese is a good garnish for this recipe.
    A squeeze of fresh lime is always a welcome addition to finish.
     

    Nutrition

    Calories: 119kcal | Carbohydrates: 9g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 16mg | Sodium: 919mg | Potassium: 388mg | Fiber: 2g | Sugar: 6g | Vitamin A: 767IU | Vitamin C: 50mg | Calcium: 139mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Calabacitas con Queso (Mexican Squash Recipe) … It’s What’s for Dinner

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    Reader Interactions

    Comments

    1. Holly says

      September 12, 2021 at 6:28 pm

      5 stars
      I’m overloaded with a couple kinds of squash from the local farmer’s delivery so this recipe will find its way to my dinner table this week. thanks!

      Reply
    2. mjskitchen says

      September 09, 2021 at 8:08 pm

      5 stars
      I love calabacitas and calabacitas in anything. Unfortunately I didn’t get any squash this year so I haven’t made any, but now you have me craving them. Love those little calabasitas. I find them a little sweeter than other summer squash, Great tacos!

      Reply
    3. John / Kitchen Riffs says

      September 08, 2021 at 8:29 am

      Such a simple dish. And such a good one! Perfect fall dish — thanks.

      Reply
    4. Larry says

      September 08, 2021 at 5:54 am

      We don’t eat many squash dishes but I believe I would really like this Mexican version. Looks delicious and I like your pics.

      Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

    More about me →

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