Calabacitas con Queso, or Mexican Zucchini with Cheese, is a vibrant and flavorful side dish that's surprisingly simple to make. This beloved Mexican recipe showcases the best of summer squash, with its tender texture perfectly complemented by the savory richness of cheese and the aromatic zest of onions, garlic, and chilies. It's a dish that's both comforting and refreshing, perfect for a weeknight meal or a lively fiesta. The bright, fresh flavors make it a welcome addition to any table, and its versatility allows for easy customization to your liking. You can easily adjust the spice level to suit your preference, adding more or less chili to taste.
This quick and easy recipe is perfect for both beginner and experienced cooks. Ready to dive into the deliciousness? Let's get started with our step-by-step guide to making the most amazing Calabacitas con Queso you've ever tasted!
Tools Needed
- knife
- cutting board
- containers
- frying pan
Ingredients
- Zucchini: 5
- Tomatoes (Roma): 4
- Anaheim Chiles
- White Onion: 1
- Garlic: 3 cloves
- Fresh Cheese: 500g
- Panela Cheese: 250g
- Corn (fresh or frozen): 1 cup
- Olive Oil: 2-3 tsp
- Salt
- Pepper: 1/2 - 2 tsp
Step-by-Step Instructions
Step 1. Prepare the Vegetables and Cheese
- Cut the zucchini lengthwise into sticks, then into small squares. Reserve.
- Cut the tomatoes in half, remove the seeds, and cut into small pieces. Reserve.
- Remove the veins from the Anaheim chiles and cut into small squares. Reserve.
- Peel and finely chop the white onion. Reserve.
- Mince the garlic. Reserve.
- Cut the cheeses into small pieces. Reserve.
Step 2. Sauté the Aromatics and Vegetables
- Heat olive oil in a pan over medium heat.
- Add garlic and onion to the hot oil and sauté until softened and slightly browned.
- Add the chopped tomatoes and cook until they begin to soften and release their juices.
- Add the chopped Anaheim chiles and cook until fragrant and incorporated.
- Add the zucchini, cover, and cook for 4-5 minutes, or until tender but still firm.
- Season with salt and pepper to taste.
Step 3. Add Corn and Cheese
- Add the corn and stir to combine.
- Stir in the cheeses until melted and combined with the other ingredients. Cook for another 2-4 minutes.
Step 4. Serve
- Serve and enjoy!
Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- For young children, cut the vegetables into very small pieces for easier eating.
- To prevent tears while chopping onions, wet your knife before cutting.
- If you don't like garlic, omit it or use a smaller amount. Other spices can be substituted.
- The oil should be hot enough to prevent the vegetables from sticking to the pan.
- This dish is best cooked on low heat to allow the vegetables to soften and release their juices without burning.
- Taste and adjust seasonings as needed.
Nutrition
- N/A
FAQs
1. Can I use a different type of cheese?
Absolutely! Monterey Jack, cheddar, or even a Mexican blend work well. Experiment to find your favorite!
2. What can I serve Calabacitas con Queso with?
It's a fantastic side dish with tacos, enchiladas, grilled meats, or even just alongside some rice and beans.
This simple recipe for Calabacitas con Queso is a guaranteed crowd-pleaser, bringing a burst of fresh, cheesy flavor to any meal. From weeknight dinners to festive gatherings, this dish is both versatile and satisfying. Enjoy the delicious results of your culinary efforts!