Calabacitas Recipe
This calabacitas recipe is a side dish with big flavor, with sauteed zucchini and squash, roasted peppers, onions, lots of seasonings and optional cheese.
Servings: 4
Calories: 202kcal
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
Serves 4-6 as a side dish, or 2-3 as a main course. If serving as a main, try them on warmed tortillas.
Nutrition
Calories: 202kcal | Carbohydrates: 22g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 290mg | Potassium: 793mg | Fiber: 5g | Sugar: 11g | Vitamin A: 863IU | Vitamin C: 92mg | Calcium: 171mg | Iron: 2mg