CALABACITAS
This vegetarian Calabacitas recipe is perfect for any stubborn carnivores out there! Loads of flavor made with healthy, fresh ingredients -- yum!!
Provided by Mexican Please
Time 30m
Number Of Ingredients 12
Steps:
- Give the tomatoes a good rinse and let them roast in a 400F oven for 20 minutes or until you need them. I usually de-stem the tomatoes knowing that any juices leftover in the roasting pan will be used.
- Finely chop a small onion and get it cooking in some oil over medium heat. Let it cook until it's starting to brown, approx. 7-10 minutes. Add three minced garlic cloves and cook for 30-60 seconds.
- Take a couple spoonfuls of the onion-garlic mixture from the pan and add it to the blender -- this will eventually be combined with the roasted tomatoes.
- Give the zucchinis a good rinse and cut them up into 1/4" sized pieces -- be sure to cut off the ends of the zucchinis and discard. Add the chopped zucchini to the onion-garlic mixture in the pan, along with 3/4 teaspoon salt, freshly cracked black pepper, and 1 teaspoon Mexican oregano. Stir well and let it saute for a couple minutes as you put the tomato mixture together.
- Rinse the jalapeno and chop it up into quarters, discarding the stem. Add the roasted tomatoes to the blender along with 1/4 of the jalapeno. (There should also be a couple spoonfuls of the onion-garlic mixture in the blender.) Combine well and take a taste. Add additional slivers of the jalapeno until the heat tastes right to you. I used a larger jalapeno for this batch and only needed about half of it.
- Add the tomato mixture back to the saucepan and let the zucchini simmer in it for a couple more minutes or until the zucchini is tender but still a little firm -- this batch cooked for a total of 7-8 minutes. If using canned corn you can add it in now as it doesn't need much time to heat up. If using fresh corn kernels you can add them in when you add the zucchini. (I usually drain and rinse canned corn but this is optional.)
- Take a final taste for seasoning. I added another generous pinch of salt to this batch.
- Serve immediately with your choice of garnish. Cotija cheese and freshly chopped cilantro are good options.
- Store leftovers in an airtight container in the fridge where they will keep for a few days.
Nutrition Facts : Calories 118 kcal, Carbohydrate 25 g, Protein 5 g, Fat 1 g, Sodium 606 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
CALABACITAS RECIPE
This calabacitas recipe is a side dish with big flavor, made with sauteed zucchini and squash with roasted peppers, onions, lots of seasonings and cheese.
Provided by Mike Hultquist
Categories Main Course Side Dish
Number Of Ingredients 17
Steps:
- 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.
- 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.
- Peel away the skins and roughly chop the peppers. Set them aside for now.
- 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.
- Add the garlic and cook for 1 minute, until the garlic becomes fragrant.
- 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.
- Stir. Stir in the chopped peppers and chopped cilantro. Heat through.
- Garnish. Garnish with fresh cilantro, crumbly white cheese and red pepper flakes
- FOR CREAMY-CHEESY VERSION
- Stir in the Mexican crema and cotija cheese until it melts through along with the chopped peppers and cilantro over low heat.
Nutrition Facts : Calories 202 kcal, Carbohydrate 22 g, Protein 8 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 25 mg, Sodium 290 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving
CREAMY CALABACITAS
A wonderful Mexican side-dish that I'd never heard of until I moved to Southern Arizona. I created this recipe to mimic what the Mexican-American gals at work have brought in for Potlucks.
Provided by EppiRN
Categories Corn
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In large fry pan, heat olive oil. Sauté onion & garlic a few minutes.
- Add bell peppers, corn, chilies & jalapeno. Cook a few minutes more.
- Add squash, tomatoes & water. Bring to boil, then turn heat down.
- Cook until all veggies tender, at least 15 minutes, stirring occasionally.
- Add a little more water if needed, so slightly soupy.
- Add salt, pepper and red pepper flakes to taste.
- Remove from heat. Stir in cheese.
- Adjust seasonings as needed. Serve with warm tortillas.
Nutrition Facts : Calories 279.7, Fat 14.7, SaturatedFat 6.6, Cholesterol 24.1, Sodium 987.5, Carbohydrate 29.6, Fiber 5.1, Sugar 7.9, Protein 12.4
CALABACITA CUPS
Steps:
- Cut the zucchini into 1-inch sections, hollow inside using a melon baller or teaspoon leaving 1/4 inch on bottom, set aside.
- In a saute pan heat 3 teaspoons of the olive oil and heat. Add the onion and cook until translucent. Add chopped garlic and corn, stir, and add roasted red pepper, green chile, and chopped oregano saute until corn is fully cooked. Season, to taste, with salt and pepper. Fill zucchini cups. Top with queso fresca and garnish with fresh oregano.
MEXICAN QUESO-FRESCO CALABACITAS
A nice southweastern vegetable dish- tastes great with the poblano chile. Goes great with many types of mexican food.
Provided by PalatablePastime
Categories Cheese
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil or lard in skillet and cook onions until tender.
- Add garlic, zucchini, and tomato; cook until veggies are crisp-tender.
- Preheat oven to 350°F.
- In a large ovenproof casserole, mix together zucchini mixture with chopped poblanos and corn; season with salt.
- Cover with shredded cheese.
- Bake at 350F for 15-20 minutes or until warmed through and cheese starts to color.
- For Vegetarian simply use the oil or a vegetable based shortening such as Crisco for the Lard.
CREAM OF ZUCCHINI SOUP (CREMA DE CALABACITAS)
Posted for the Zaar World Tour-Mexico. From "Mexican Cookery" cookbook. This recipe is a tasty way to use up an over abundance of zucchini from the garden.
Provided by Bayhill
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash zucchini. Cut off stem ends, then cut into large pieces. Place in a saucepan. Add water and a pinch of salt. Bring to a boil. Cover and cook until tender, about 20 minutes. Cool zucchini in cooking liquid.
- Place zucchini, 1 cup cooking liquid and 2 Tablespoons cilantro in a blender; process until pureed.
- Heat butter in a medium saucepan. Add onion. Cook until tender but not browned. Stir in flour. Cook 1 minute. Add pureed zucchini mixture, evaporated milk and chicken broth. Stir to blend. Season with salt if needed. Stir over medium heat until soup comes to a boil.
- Serve at once or chill and serve cold. Garnish each serving with a few whole cilantro leaves.
MEXICAN CALABACITAS
Make and share this Mexican Calabacitas recipe from Food.com.
Provided by LorenLou
Categories Corn
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place oil and chopped garlic in a large skillet, over medium heat.
- Add zucchini and onion, cooking until onion is tender.
- Add corn and tomatoes.
- Cover skillet, and simmer over low heat 10-15 minutes, stirring occasionally.
- When mixture is well heated, add cheese, mix and serve.
CALABACITAS
This is a Tex-Mex side dish that is similar to one I remember from my childhood. Serving size is an estimate.
Provided by cookiedog
Categories Corn
Time 37m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute the onion in oil.
- Add the squash and chilies.
- Mix and cook, covered, for 20 minutes.
- Add the corn and seasonings and cook 5 minutes longer.
- Add the milk and cheese, stirring constantly to prevent sticking until cheese melts.
Nutrition Facts : Calories 161.2, Fat 6.7, SaturatedFat 2.3, Cholesterol 7.5, Sodium 354.5, Carbohydrate 23.2, Fiber 3.5, Sugar 6.2, Protein 6.3
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