This calabacitas recipe is a side dish with big flavor, with sautéed zucchini and squash, roasted peppers, onions, lots of seasonings and optional cheese.
Calabacitas Recipe
If you're looking for a side dish that is big on flavor, look no further than calabacitas, my friends. Once you've tried them, you'll wonder where this recipe has been your whole life.
What are Calabacitas?
Calabacitas is a vegetarian dish of summer squash prepared with corn and peppers. The name "calabacitas" translates to "little squash" from Spanish, and it is a very popular dish throughout New Mexico and southern Texas. The vegetables are typically sautéed until just softened, mixed with roasted peppers and seasonings, and often with a bit of cheese to finish it.
It is a vegetarian dish, though you can add chicken or pork to round out the meal. Usually served as a side, it can also be served as a main dish with warmed tortillas or gorditas.
One of my readers from New Mexico says that calabacitas are obligatory at social gatherings, and always served with unmashed pinto beans, or Frijoles Enteros, and gorditas, which are thick New Mexico-style flour tortillas. Served this way, the recipe encompasses the Native American trinity of squash, corn and beans.
Calabacitas are typically made with squash or zucchini or both, though the variety of squash used can vary from cook to cook. I am using yellow squash and some small zucchinis for this recipe. Turns out great every time.
Let's talk about how to make calabacitas, shall we?
Calabacitas Ingredients
- Squash and Zucchini. Use 2 small zucchinis and 2 small summer squash, cubed into bite-sized pieces. You can also just use squash or zucchini.
- Peppers. Use 2 poblano peppers and a jalapeno pepper if you'd like a spicier version. You can also use Anaheim peppers, any New Mexican varieties, even bell peppers work for super mild, or others.
- Extra Vegetables. Use 1 medium sized onion and 3 cloves of garlic or more, along with 1 cup of fresh corn kernels. Canned or frozen corn works for this recipe. Some people also enjoy tomatoes. Corn and tomatoes is are always a great combo.
- Seasonings. 1 teaspoon Mexican oregano, 1 teaspoon ancho powder, ½ teaspoon cumin, salt to taste. Also red pepper flakes for extra heat, if desired. You can use black pepper as well, if desired.
- Garnish. Chopped cilantro, crumbly white cheese and red pepper flakes for garnish
- Oil. 1 tablespoon olive oil
- 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)
How to Make Calabacitas - the Recipe Method
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.
See How to Roast Poblano Peppers for more detailed explanation and other methods.
Remove from heat and place the roasted peppers 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 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. You can use more garlic, if you'd like. I love a lot of garlic.
Cook the Zucchini and Squash. Add the zucchini, squash, corn, chili powder, Mexican oregano, ancho powder, chili flakes, cumin and salt to taste. Sauté until just tender, 1-2 minutes, stirring occasionally, to your preference.
Stir. Stir in the chopped poblano peppers and chopped cilantro. Heat through and remove from heat.
Garnish. Garnish with fresh cilantro, crumbly white cheese like queso fresco and red pepper flakes.
FOR CREAMY-CHEESY VERSION
Before removing the pan from the heat, simply reduce the heat. Stir in the Mexican crema and cotija cheese, melting the cheeses until it becomes creamy along with the chopped green chiles and cilantro over low heat.
Boom! Done! Easy enough, isn't it? Big flavors right here. I love calabacitas. Such a great side dish. This makes 4-6 servings as a side dish or 2-3 as a main.
Recipe Tips & Notes
- Other Ingredients. Some recipes use tomatoes, which is a nice variation. Also try it with cactus or avocado. I have also seen it served without corn.
- Cheese or No Cheese. This dish can be enjoyed with or without cheese. If using cheese for "calabacitas con queso", be sure to stir it through with the crema or milk to help it melt through and become nice and creamy.
- Add a Protein for a Fuller Meal. Try adding in chopped or shredded cooked chicken, cubes of cooked pork, slices of grilled beef, cooked ground meats to serve as a main course. Use tofu or beans for a vegetarian option. This can really fill you up and serve a crowd.
That's it, my friends. I hope you enjoy this delicious calabacitas recipe. It might just become your new favorite side dish! Big taste of the American southwest.
Try Some of My Other Popular Recipes
- Jerk Rubbed Corn on the Cob
- Elotes (Mexican Street Corn)
- Elotes Salad (Mexican Corn Salad)
- Cajun Corn Maque Choux
- Succotash
- Ratatouille Recipe
- Collard Greens Recipe
- Grilled Corn Salad with Sweet Peppers
- Grilled Corn Salad with Feta and Peppers
- Charred Corn Salad with Hatch Peppers
- Mexican Corn Dip
- Roasted Corn-Habanero Salsa
- Mexican Street Corn Pasta Salad
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Calabacitas Recipe
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
- 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.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 2/26/21 to include new information, photo and video. It was originally published on 6/22/20.
Debra Odom says
I like yellow squash and zucchini but have never been wowed...until now. the seasoning makes all the difference in the world! I added Aleppo pepper flakes and used Feta instead of the cotija. Its a "keeper"
Mike Hultquist says
Excellent! Thanks, Debra. Patty is the same. She only likes them this way.
Manuela S. says
OMG, this was great! My mandolin/chopper made easy work of the prep, so it was easy on my chronic pain. Works for all the special dietary needs, and tastes good too... Double garlic, added a handful of chopped bell pepper I had, and roasted the jalapeño with the poblanos. All I had was yellow onion. Toasted the corn before adding the squash. I took 1 rounded tbsp pre-made menudo seasoning, 1 and 3/4 tsp whole cumin seed; these, I ground in molcajete. I added fresh ground black pepper as well.
Mike Hultquist says
Sounds delicious, Manuela! I love it! Glad you enjoyed it.
Kathleen Estrada says
Just made this with dinner tonight and added the sour cream at the last minute. Added a can of drained fire roasted tomatoes too when I added the corn. Very tasty and easy to make it your own.
Mike Hultquist says
Glad you enjoyed it, Kathleen. Thanks for sharing.
Jamie says
This is a fantastic vegetable side. Even with the cheese it's low in calories and has spectacular flavor. Made this for guests on a spicy mexican themed dinner party and it dissappeared without any leftovers - and my husband was sad because there were no leftovers!!
Mike Hultquist says
Excellent! Glad you enjoyed it, Jamie! Thanks for sharing.
Kelly says
Made for the family as a side dish to a Mexican meal. I only eat a plant based diet and had it as my main dish. Enjoyed by all. Super filling. Very delicious. Easy to prepare. Will definitely be in my rotation of meals!
Michael Hultquist - Chili Pepper Madness says
Great to hear, Kelly! These would be ideal for plant based. Very tasty! Glad you enjoyed them. =)
Nadine says
Great recipe I have made it several times.. I do the recipe without cheese, but with the leftovers I add cooked bacon cojita cheese and make a frittata bake with a bit of cheddar cheese sprinkled on top. It is amazing
Michael Hultquist - Chili Pepper Madness says
Thanks, Nadine! Wow, I love the frittata idea. I just made a frittata for brunch the other day. Going to try it with calabacitas!
Melissa says
Recipe looks great. Thanks. Can you make this ahead? How would you reheat?
Michael Hultquist - Chili Pepper Madness says
Melissa, you can make this ahead and reheat gently in a pan, though the vegetables would get fairly mushy, I believe. Let me know the results if you give it a go.
Barbara Stempien says
AWESOME, made it last nite. I substituted the corn for Sugar Snap Peas that I received in my Misfits box. I cooked them with the zucchini and squash. I also did the cheesy version since that is on my diet. Turned out great, Thank you so much. Keep bringing the recipes on.
Michael Hultquist - Chili Pepper Madness says
Thanks, Barbara! Very happy you enjoyed it.
Tiffany Miso says
This recipe is so awsome and easy to make! It went perfectly as a side dish to my roasted chicken. The heat was right up my alley!!! I look forward to all of your recipes!
Michael Hultquist - Chili Pepper Madness says
Thanks, Tiffany! A great pairing with roasted chicken for sure! Glad you enjoyed them.
Barbara Stempien says
I love this recipe but is there a different vegtable I could use instead of the corn. I need it to be lower in carbs.
Michael Hultquist - Chili Pepper Madness says
Barbara, you can just skip the corn and use more zucchini and squash. Tomatoes are a nice addition. You could realistically make this with any vegetable, but be sure to soften them properly. You might try peas, soybeans or green beans. Let me know what you wind up choosing.
Ken Caldecott says
Delicious.
Michael Hultquist - Chili Pepper Madness says
Thanks, Ken!
Karen says
Delicious, but the directions are confusing. You say to put the peeled peppers in a food processor with the "rest of the ingredients", but since the peppers are first on the ingredient list, that would mean putting everything in the food processor. I assumed you didn't mean that!
Michael Hultquist - Chili Pepper Madness says
Karen, yes! My mistake. Once the peppers are roasted, peel them (toss out the skins), then roughly chop them and set them aside. Recipe is updated. Thank you for pointing that out!