CALABACITAS RECIPE (CON QUESO)
Sizzling Calabacitas Con Queso Recipe: This bold and zesty veggie-heavy Mexican recipe makes a marvelous side dish, or vegetarian main dish!
Provided by Sommer Collier
Categories Side Dish
Time 25m
Number Of Ingredients 18
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.
Nutrition Facts : ServingSize 1 cup, Calories 222 kcal, Carbohydrate 23 g, Protein 7 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 34 mg, Sodium 501 mg, Fiber 3 g, Sugar 12 g
CALABACITAS CON QUESO
Calabacitas con Queso is a vegetarian Mexican recipe made of squash and cheese. It's a satisfying and tasty meal for Meatless Monday dinner, light lunch, or serve as a yummy side dish.
Provided by Maggie Unzueta
Categories Lunch or Dinner
Time 17m
Number Of Ingredients 9
Steps:
- Heat oil.
- Add the calabacitas.
- Cook for 2 minutes.
- Stir occasionally.
- Add the remaining ingredients except for the cheese.
- Stir to combine.
- Cook for 5 minutes, or until the squash is tender.
- Add the cheese.
- Stir to combine.
- Turn off the heat.
- Place a lid on the pot.
- Let sit for 2 minutes.
- Serve and enjoy.
Nutrition Facts : Calories 58 kcal, Carbohydrate 5 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 304 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
MEXICAN ROASTED VEGETABLES
These Mexican Roasted Veggies are super simple to make and so delicious! The roasting process brings out wonderful flavor with only minutes of prep. These make a great side dish, or can be used as a vegetarian filling for your favorite Mexican recipes.
Provided by Kimber
Categories Side Dish
Number Of Ingredients 9
Steps:
- Chop vegetables and place on a large baking sheet in a single layer.
- Drizzle olive oil over veggies, and sprinkle the taco seasoning evenly. Mix until vegetables are evenly coated with oil and seasoning.
- Bake at 425˚F for 15-20 minutes or until vegetables are tender.
- Remove from oven and squeeze lime juice over top. Enjoy!
Nutrition Facts : ServingSize 0.5 cup, Calories 63 kcal, Carbohydrate 9 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Sodium 20 mg, Fiber 3 g, Sugar 5 g
MEXICAN VEGGIES
Patricia Mickelson of San Jose, California came up with this oh-so-easy, colorful combination while looking for a veggie side dish to complement her Mexican dinners. Corn, zucchini, salsa and fresh, crunchy flavor make this recipe a keeper!
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 3
Steps:
- Place 1 in. of water in a small saucepan; add zucchini and corn. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until zucchini is almost tender. Drain. Stir in salsa; heat through.
Nutrition Facts : Calories 70 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
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