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Calabacitas con queso served with a flour tortilla and a squeeze of lime.
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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.
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
  • ½ medium sweet onion diced
  • 3 Chile Peppers roasted, diced. or 1 4-ounce can chopped chile peppers
  • 3 ears corn kernels removed, or 1 ½ 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
  • ¼ teaspoon black pepper
  • ½ teaspoon Mexican oregano
  • ½ teaspoon ground cumin
  • ½ cup shredded cheddar cheese
  • ¼ cup milk
  • ¼ teaspoon Red chile powder preferably New Mexico, or Ancho
  • ¼ cup cotija cheese crumbled, for garnish
  • cilantro chopped, for garnish.
  • 6 small flour tortillas if making tacos

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