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!
Provided by Sommer Collier
Categories Side Dish
Time 25m
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : ServingSize 1 cup, Calories 222 kcal, Carbohydrate 23 g, Protein 7 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 34 mg, Sodium 501 mg, Fiber 3 g, Sugar 12 g
CALABACITAS (MEXICAN STYLE ZUCCHINI)
Calabacitas is a delicious and healthy side dish recipe, perfect for any meal! It just might be the Best Healthy Calabacitas Recipe I've ever had. This side dish is good enough to eat on its own, but it pairs well with other Mexican recipes.
Provided by Ana Frias
Categories Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- In a large skillet, heat the oil and butter over medium heat.
- Add the onion and cook about two minutes.
- Add the zucchini, tomato, corn salt & pepper. Mix all ingredients well.
- Cover, reduce heat to low, and simmer for 8 minutes. Remove from heat and sprinkle the shredded cheese.
- Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.
- Serve warm and sprinkle with some of queso fresco
Nutrition Facts : ServingSize 1 cup, Calories 130 kcal, Sugar 3 g, Sodium 345 mg, Fat 8 g, SaturatedFat 4 g, Carbohydrate 6 g, Fiber 1 g, Protein 8 g, Cholesterol 18 mg
CALABACITAS CON QUESO RECIPE
This Mexican calabacitas con queso recipe is perfect to serve as a meatless main along with warm tortillas, rice, and salsa. As a side for your favorite protein, or also used to make tacos, quesadillas, and tostadas!
Provided by Maricruz
Categories side dish
Time 30m
Number Of Ingredients 13
Steps:
- Heat oil on a pan or cast iron skillet over medium heat.
- Add poblano, jalapeño peppers, and onions. Sauté for 5 minutes or until onions become transparent and peppers start to soften.
- Add calabacitas squash and cook, stirring constantly for 3-4 minutes.
- Add tomatoes, garlic, and corn. Season with cumin, salt, and pepper.
- Mix well and allow everything to cook for 3-4 minutes stirring constantly.
- Add vegetable stock (or water), mix well and bring to a simmer.
- Cover and cook stirring from time to time until all vegetables are tender.
- Adjust with salt and pepper, add ⅔ of cheese and mix well.
- Add the remaining cheese on top, cover the pan, and turn off the heat.
- Allow resting for a couple of minutes or until cheese melts on top.
- Serve as suggested in the recipe notes below.
Nutrition Facts : Calories 323 kcal, Carbohydrate 24 g, Protein 17 g, Fat 19 g, SaturatedFat 13 g, Cholesterol 21 mg, Sodium 639 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 2 g, ServingSize 1 serving
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.
MEXICAN CALABACITAS
Make and share this Mexican Calabacitas recipe from Food.com.
Provided by Miss Annie
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, cook onions for 2-3 minutes in oil over medium heat, until soft.
- Add zucchini and tomatoes.
- Cook for 2-3 minutes, until squash and tomatoes are tender.
- Stir in corn, chile, salt and 1 cup of the cheese.
- Pour this mixture into a greased casserole and sprinkle remaining cheese over top.
- Bake at 350º for 15-20 minutes, or until cheese on top is melted.
Nutrition Facts : Calories 316.5, Fat 16.7, SaturatedFat 9.3, Cholesterol 44.5, Sodium 784.3, Carbohydrate 31.3, Fiber 4.9, Sugar 8.2, Protein 16
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.
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