Calabacitas con Queso

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In keeping with the Mexican food theme that Zany started today, and in anticipation of the upcoming zucchini harvest, here is a favorite recipe in our house. Despite the many ingredients, it comes together so quickly. I love using fresh ingredients but often use canned ingredients when I'm short on time for shopping and chopping.

These are good right out of the pan, and fantastic the next day as leftovers, whether reheated in a bowl, served over rice, or wrapped in a burrito.

Calabacitas con Queso
2Toil or bacon grease - my fave for extra flavor
1medonion diced
1clovegarlic minced
1lbzucchini diced
1largetomato diced or one 15oz can of diced tomatoes, well drained
1 1⁄2cupscorn kernels, drained
4ozdiced green chiles (mild, med, or spicy at your choice)
1⁄2cupshredded Monterrey Jack cheese or dairy-free alternative
Salt, pepper, cumin, and oregano to taste
Heat oil in a large pan over medium-high heat.
Sauté onion and garlic until translucent, ~5mins.
Add the zucchini and tomato.
Cook until zucchini begins to soften, ~5mins.
Stir in corn and chiles.
Season to taste with salt, pepper, cumin, and oregano.
Sprinkle with cheese and cover again for a few minutes until cheese is melted.

Optional add-ins: cooked mushrooms, seasoned meat of choice, fried tofu, chopped cilantro or green onions for garnish.

For a one-bowl meal, I add cooked, ground beef that has been seasoned with salt, pepper, garlic, oregano, and cumin. For a vegan protein option, fried tofu works really well in this one. We use dairy-free cheese in our house, preferably the VioLife or Myokos brands.
 
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