Turkey Calabacitas Recipes

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CALABACITAS



Calabacitas image

This vegetarian Calabacitas recipe is perfect for any stubborn carnivores out there! Loads of flavor made with healthy, fresh ingredients -- yum!!

Provided by Mexican Please

Time 30m

Number Of Ingredients 12

1.5 lbs. zucchini or squash (I used 2 larger zucchinis)
1 small onion
3 garlic cloves
1 jalapeno
3 plum tomatoes
2 cups corn kernels (I used a single can)
1 teaspoon Mexican oregano
3/4 teaspoon salt (plus more to taste)
freshly cracked black pepper
Cotija cheese (optional)
freshly chopped cilantro (optional)
olive oil

Steps:

  • Give the tomatoes a good rinse and let them roast in a 400F oven for 20 minutes or until you need them. I usually de-stem the tomatoes knowing that any juices leftover in the roasting pan will be used.
  • Finely chop a small onion and get it cooking in some oil over medium heat. Let it cook until it's starting to brown, approx. 7-10 minutes. Add three minced garlic cloves and cook for 30-60 seconds.
  • Take a couple spoonfuls of the onion-garlic mixture from the pan and add it to the blender -- this will eventually be combined with the roasted tomatoes.
  • Give the zucchinis a good rinse and cut them up into 1/4" sized pieces -- be sure to cut off the ends of the zucchinis and discard. Add the chopped zucchini to the onion-garlic mixture in the pan, along with 3/4 teaspoon salt, freshly cracked black pepper, and 1 teaspoon Mexican oregano. Stir well and let it saute for a couple minutes as you put the tomato mixture together.
  • Rinse the jalapeno and chop it up into quarters, discarding the stem. Add the roasted tomatoes to the blender along with 1/4 of the jalapeno. (There should also be a couple spoonfuls of the onion-garlic mixture in the blender.) Combine well and take a taste. Add additional slivers of the jalapeno until the heat tastes right to you. I used a larger jalapeno for this batch and only needed about half of it.
  • Add the tomato mixture back to the saucepan and let the zucchini simmer in it for a couple more minutes or until the zucchini is tender but still a little firm -- this batch cooked for a total of 7-8 minutes. If using canned corn you can add it in now as it doesn't need much time to heat up. If using fresh corn kernels you can add them in when you add the zucchini. (I usually drain and rinse canned corn but this is optional.)
  • Take a final taste for seasoning. I added another generous pinch of salt to this batch.
  • Serve immediately with your choice of garnish. Cotija cheese and freshly chopped cilantro are good options.
  • Store leftovers in an airtight container in the fridge where they will keep for a few days.

Nutrition Facts : Calories 118 kcal, Carbohydrate 25 g, Protein 5 g, Fat 1 g, Sodium 606 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving

CALABACITAS



Calabacitas image

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

1 tablespoon olive oil
1 small onion, (diced)
1 poblano pepper, (diced)
1 jalapeno pepper, (diced (seeds removed if you don't want it spicy))
1 15-ounce can whole kernel corn, (drained)
2 plum tomatoes, (diced)
1 large zucchini, (sliced into half moons)
1 large yellow squash, (sliced into half moons)
3 cloves garlic, (minced)
2 teaspoons coarse kosher salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 cup water
1/2 cup shredded cheddar cheese
1/4 cup milk
optional garnishes: crumbled cotija cheese, chopped cilantro

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

TURKEY CALABACITAS



Turkey Calabacitas image

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

1 lb ground turkey
olive oil (optional)
2 garlic cloves, crushed
1/4 cup diced hatch chile (see note)
salt and pepper
1 teaspoon dried basil
1 teaspoon dried oregano
2 cups diced zucchini
16 1/4 ounces corn, drained
1 (8 ounce) can tomato sauce (rinse can with a little water and add to skillet)
hot cooked rice
shredded sharp cheddar cheese

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

CALABACITAS



Calabacitas image

This is a Tex-Mex side dish that is similar to one I remember from my childhood. Serving size is an estimate.

Provided by cookiedog

Categories     Corn

Time 37m

Yield 6 serving(s)

Number Of Ingredients 8

1 onion, chopped
4 teaspoons olive oil
4 medium summer squash (cubed or sliced) or 4 medium zucchini (cubed or sliced)
1/2 cup chopped green chili
1 (16 ounce) can whole kernel corn, drained (fresh corn is even better)
salt and pepper
1/4 cup milk
1/2 cup grated cheese

Steps:

  • Saute the onion in oil.
  • Add the squash and chilies.
  • Mix and cook, covered, for 20 minutes.
  • Add the corn and seasonings and cook 5 minutes longer.
  • Add the milk and cheese, stirring constantly to prevent sticking until cheese melts.

Nutrition Facts : Calories 161.2, Fat 6.7, SaturatedFat 2.3, Cholesterol 7.5, Sodium 354.5, Carbohydrate 23.2, Fiber 3.5, Sugar 6.2, Protein 6.3

CALABACITAS



Calabacitas image

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

2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, minced
½ green bell pepper, diced
1 small sweet onion, diced
2 zucchini, quartered lengthwise and then cut crosswise into 1/2-inch pieces
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅓ cup half and half
1 cup corn kernels
½ cup shredded Monterey Jack cheese

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

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