CALABACITAS
This Calabacitas recipe is a beloved Mexican vegetable dish made from sauteed zucchini and squash, corn, onions, peppers, tomatoes and cheese.
Provided by Isabel Eats
Categories Side
Time 30m
Number Of Ingredients 17
Steps:
- Heat olive oil in a large nonstick skillet over medium-high heat.
- Add onions, poblanos, and jalapenos. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
- Add corn and tomatoes. Cook for 5 more minutes, stirring occasionally.
- Add zucchini, yellow squash, garlic, salt, black pepper, oregano and ground cumin. Stir to combine and cook for 5 minutes, stirring every minute or so.
- Add water to skillet, reduce heat to low, cover and simmer for 5 minutes.
- Uncover the skillet, add the shredded cheese and milk, and stir together until the cheese has fully melted.
- Remove from heat, garnish with chopped cilantro and cotija cheese, and serve.
Nutrition Facts : ServingSize 1 /6th of recipe, Calories 149 kcal, Carbohydrate 17 g, Protein 6 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 962 mg, Fiber 2 g, Sugar 5 g
CALABACITAS RECIPE
Calabacitas are commonly served as a side dish in Mexico and New Mexico, but when you add plenty of veggies, beans and a source of high-quality protein, this dish becomes a healthy and fulfilling meal. See both varieties below.
Provided by Dr. Josh Axe
Categories Main Dishes
Time 20m
Yield 4
Number Of Ingredients 31
Steps:
- Prep all the veggies, including roasting the corn for a few minutes.
- Make cauliflower rice or use store-bought.
- In a large pan on medium heat, add the avocado oil first and distribute across the pan. Add the chopped zucchini and squash, shallots and spices.
- Sauté for 10 minutes or until veggies are soft.
- Add in the red peppers, roasted corn and fresh herbs. Stir well and cook for another 2 minutes.
- Next, layer the ingredients evenly between 4 bowls for serving: cauliflower rice, calabacitas mixture, and then spinach.
- Top each bowl with sliced lime, avocado and radishes, along with chickpeas and a poached egg.
- For the side dish version, simply omit the cauliflower rice and toppings.
- Serve warm.
Nutrition Facts : ServingSize 1 dish (280g), Calories 323 calories, Sugar 5.4g, Sodium 356mg, Fat 23.1g, SaturatedFat 3.9g, UnsaturatedFat 17.6g, TransFat 0g, Carbohydrate 21.7g, Fiber 8g, Protein 11.7g, Cholesterol 164mg
CALABACITAS
Zucchini, bell pepper, onion, and corn are lightly pan-fried in olive oil and butter and topped with Monterey Jack cheese for a delightful side dish in this recipe.
Provided by A. P. Newman
Categories Side Dish Vegetables Squash Zucchini
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil and butter in a large skillet over medium heat. Add the garlic, bell pepper, onion, and zucchini, and cook until the zucchini begins to soften, about 5 minutes. Stir in the salt, pepper, half and half, and corn. Cover, reduce heat to low, and simmer 5 minutes. Remove from heat and sprinkle Monterey Jack cheese over top. Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.
Nutrition Facts : Calories 147.9 calories, Carbohydrate 9.6 g, Cholesterol 18.4 mg, Fat 11.1 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 4.7 g, Sodium 172.3 mg, Sugar 2.4 g
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.
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
TURKEY CALABACITAS
Hatch chilies are a variety of green Chile. They can be purchased online or you may substitute fresh poblano chilies.
Provided by VNess
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a nonstick pan, stir-fry ground turkey in a little olive oil, if desired, over medium heat with the garlic and Chile.
- Add salt, pepper, basil and oregano to taste.
- When the turkey is fully cooked, add zucchini, corn and tomato sauce; stir and simmer for about 15 minutes.
- Serve over rice and sprinkle cheese over top.
Nutrition Facts : Calories 328.8, Fat 11.2, SaturatedFat 2.8, Cholesterol 89.7, Sodium 432.9, Carbohydrate 36.8, Fiber 5.1, Sugar 7.7, Protein 25.5
MEXICAN ZUCCHINI - CALABACITAS
Great way to eat your vegetables while enjoying the flavor of mexican food. This is a good potluck recipie.
Provided by Bella Mia
Categories Corn
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Saute the chopped onion and chopped garlic. Add the chopped zucchini, green chilies, stewed tomatoes, corn, salt and pepper. Boil until the zucchini are fork tender. Place in 13 x 9 casserole dish. Top with grated pepper jack cheese. Bake covered at 350 degrees for 20 minutes. Serve hot.
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