This calabacitas recipe is a side dish with big flavor, made with sautéed zucchini and squash with roasted peppers, onions, lots of seasonings and cheese. Learn how to make calabacitas. I love it for barbecues, parties and other gatherings. It’s very easy to make. Perfect for zucchini and squash lovers with lots of flavor.
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Calabacitas Recipe – How to Make Calabacitas
Ingredients
2 poblano peppers you can also use Anaheim peppers, any New Mexican varieties, even bell peppers work for super mild, or others
1 jalapeno pepper optional, for a spicier version
1 tablespoon olive oil
1 medium onion diced
3 cloves garlic diced
2 small zucchinis cubed
2 small summer squash cubed
1 cup fresh corn kernels canned or frozen are fine to use
1 teaspoon Mexican oregano
1 teaspoon ancho powder or use your favorite chili powder blend
1 teaspoon red pepper flakes optional, for a spicier version
½ teaspoon cumin
Salt to taste
1/4 cup Chopped cilantro
Extra chopped cilantro, crumbly white cheese and red pepper flakes for garnish
OPTIONAL, FOR CREAMY-CHEESY VERSION
1/4 cup Mexican crema or sour cream or use milk
½ cup cotija cheese grated (use 1 cup for cheesier – you can sub in other melty cheeses, like Monterrey jack)
Cooking Directions
ROAST THE PEPPERS. Slice the poblano peppers in half lengthwise and scoop out the insides. Remove the stems. Set them onto a baking sheet and bake them at 350 degrees 20-30 minutes, or until the skins char and bubble. You can also broil them about 12-15 minutes to the same effect.
Remove from heat and place them into a paper bag or baggie for a few minutes. The heat will steam them and loosen the skins.
Peel away the skins and roughly chop the peppers. Set them aside for now.
Cook the Onion, Jalapeno and Garlic. Heat the olive oil in a large pan or skillet and add the onions and jalapeno pepper. Cook for 5 minutes to soften.
Add the garlic and cook for 1 minute, until the garlic becomes fragrant.
Cook the Zucchini and Squash. Add the zucchini, squash, corn, Mexican oregano, ancho powder, chili flakes, cumin and salt to taste. Sauté until just tender, 3-4 minutes, to your preference.
Stir. Stir in the chopped peppers and chopped cilantro. Heat through.
Garnish. Garnish with fresh cilantro, crumbly white cheese and red pepper flakes
FOR CREAMY-CHEESY VERSION
Stir in the Mexican crema and cotija cheese until it melts through along with the chopped peppers and cilantro over low heat.
Recipe Notes
Serves 4-6 as a side dish, or 2-3 as a main course. If serving as a main, try them on warmed tortillas.
Get the printable recipe with further notes and discussion at
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