Calabacitas, a vibrant Mexican side dish, is a delightful blend of summer squash, corn, and peppers, often seasoned with a touch of chili powder for a subtle kick. This recipe elevates the classic calabacitas by incorporating it into a satisfying and cheesy quesadilla. The combination of the fresh, slightly sweet vegetables with the melty queso fresco is a match made in culinary heaven; a perfect blend of textures and flavors. It's a dish that's both quick and easy to make, ideal for a weeknight meal or a casual gathering with friends.
This simple yet impressive recipe will transform your usual calabacitas into a fun, interactive meal. Forget the standard side dish; this recipe elevates the classic flavors into a complete and utterly delicious experience. Ready to dive into the simple step-by-step instructions and create these incredible Calabacitas Quesadillas? Let’s get started!
Tools Needed
- Pan
- Bowl
- Cling film
- Griddle
- Spatula or tongs
Ingredients
- Mexican squash (or zucchini): 2 medium to large
- Corn: 2 ears
- Roma tomato: 1 (2-3 preferred)
- Onion: 1/2
- Garlic: 2-3 cloves, minced
- Poblano peppers: 2
- Cooking oil: 1-1.5 tablespoons
- Salt
- Chicken broth (or water/vegetable stock): 1 3/4 cups (or 14 oz can)
- Dried Mexican oregano: 1/4 teaspoon (optional)
- Cracked black pepper
- Queso fresco cheese
- Corn tortillas
Step-by-Step Instructions
Step 1. Roast Poblano Peppers and Prep Vegetables
- Char the poblano peppers on an open flame until the skin blisters and pops.
- Place charred peppers in a bowl, cover with cling film, and let them sit for 15-20 minutes.
- Peel, remove seeds and stem from the peppers, and chop.
- Slice and chop the Mexican squash into small, bite-sized pieces.
Step 2. Sauté and Simmer Calabacitas
- In a pan over medium-high heat, sauté the sliced onion and fresh corn for about 5 minutes, adding a pinch of salt.
- Add the diced tomato, minced garlic, and oregano (optional). Continue to sauté.
- Add the Mexican squash and another pinch of salt. Sauté for about 5 minutes.
- Add the chicken broth (or water/vegetable stock) and the roasted poblano peppers. Mix well, scraping up any fond from the bottom of the pan.
- Season with cracked black pepper and salt to taste. Cover, lower the heat, and simmer for 15 minutes.
Step 3. Prepare Queso Fresco Quesadillas
- While the calabacitas simmers, heat corn tortillas on a griddle.
- Add queso fresco (or your preferred cheese) to each tortilla, fold, and cook until the cheese melts and the tortilla is crispy.
Step 4. Serve
- Serve the calabacitas with the quesadillas.
Read more: Creamy Caldo de Papa Recipe: Easy Mexican Potato Soup
Tips
- Zucchini can be substituted for Mexican squash.
- Adding more tomatoes is recommended.
- Oregano is optional, depending on preference.
Nutrition
- Calories: approximately 400-500
- Fat: 20-25gg
- Carbs: 50-60gg
- Protein: 15-20gg
FAQs
1. Can I use other types of cheese instead of Queso Fresco?
Absolutely! Monterey Jack, cheddar, or even a Mexican blend would work well. Just keep in mind that the flavor profile will change slightly.
2. What can I do if I don't have all the vegetables listed?
Feel free to substitute! Use whatever summer squash you have on hand, and adjust the other vegetables accordingly. The key is to have a mix of colors and textures.
This easy Calabacitas Quesadilla recipe is a perfect example of how simple ingredients can create a truly delicious and satisfying meal. The vibrant flavors and satisfying textures will leave you wanting more, making it a new weeknight favorite. Enjoy this delightful twist on a classic Mexican side dish!