Calabacitas

Calabacitas

Calabacitas means "little squashes" in Spanish.  The name also refers to a traditional Mexican recipe of sautéed summer squash, corn, onions, peppers, tomatoes and cheese.  It's often served alongside a larger dish, but is substantial enough to be a vegetarian main course. 

Ingredients

  • 1 tbsp extra-virgin olive oil
  • 1 medium onion, diced
  • 1 large bell pepper, stemmed and seeded, diced
  • 2-3 jalapeño pepper, stemmed and seeded, diced 
  • Kernels from 2-3 ears of corn, boiled and drained
  • 2-4 tomatoes, diced (use more if your tomatoes are on the smaller side)
  • 2 summer squash or zucchini, sliced into half moons
  • 3 cloves garlic, minced
  • 2 tsp salt
  • ¼ tsp black pepper
  • ¼ tsp dried oregano
  • ¼ tsp ground cumin
  • ¼ cup water
  • ½ cup shredded cheddar or colby cheese
  • ¼ cup milk
  • For serving: crumbled cotija cheese, chopped cilantro

Preparation

  1. Heat the olive oil in a large nonstick skillet over medium-high heat.
    Add onions, bell peppers, and jalapeños. Cook for 5 minutes, stirring occasionally, or until everything begins to soften.
  2. Add the corn and tomatoes to the skillet. Cook for 5 minutes more, stirring occasionally.
  3. Add summer squash, garlic, salt, black pepper, oregano and ground cumin to the skillet. Stir to combine and cook for 5-10 more minutes. Stir occasionally to keep everything from sticking. 
  4. Add the water to skillet, reduce heat to low, cover, and simmer for another 5 minutes.
  5. Uncover the skillet.  Add the shredded cheese and the milk, stirring until the cheese has fully melted.
  6. Remove from heat.  Garnish with the chopped cilantro and cotija cheese.  Serve hot. 
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