Calabacitas Recipe
A flavorful blend of sautéed squash, corn, green chiles, and cheese makes this Calabacitas recipe a quick, irresistible meal.
Equipment
- Large skillet
- Cutting board
- Knife
- Mixing spoon
Ingredients
- 1 tablespoon oil olive or vegetable
- ½ cup onion finely chopped
- 2 cloves garlic minced
- 1 large zucchini or 2 small, chopped
- 1 large yellow squash or 2 small, chopped
- 1 cup corn fresh or frozen
- 1 medium tomato diced
- 4 ounces diced green chiles
- 1 cup shredded cheese Monterey Jack, cheddar, or pepper jack
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper adjust to taste
(Optional) ½ cup diced bell peppers, fresh cilantro for garnish
Instructions
- Warm oil in a large skillet over medium-high heat.
- Sauté onion for 3 minutes, then add garlic and cook for an additional 30 seconds.
- Add zucchini and yellow squash, seasoning lightly with salt and pepper. Cook for 5–7 minutes, stirring occasionally.
- Stir in corn and diced tomatoes, cooking for 3–4 more minutes.
- Fold in the diced green chiles.
- Reduce heat to medium-low and sprinkle cheese over the mixture. Cover until cheese melts (about 1–2 minutes).
- Stir gently to incorporate cheese throughout. Taste and adjust salt or pepper if needed.
Notes
This dish is naturally vegetarian. Check cheese labels if you want a fully vegetarian product, as some cheeses use animal rennet.