Mexican Queso Fresco Calabacitas Recipes

CALABACITAS RECIPE (CON QUESO)

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.

MEXICAN QUESO-FRESCO CALABACITAS

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.

CALABACITAS (MEXICAN STYLE ZUCCHINI)

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