MEXICAN CALABACITAS
Make and share this Mexican Calabacitas recipe from Food.com.
Provided by LorenLou
Categories Corn
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place oil and chopped garlic in a large skillet, over medium heat.
- Add zucchini and onion, cooking until onion is tender.
- Add corn and tomatoes.
- Cover skillet, and simmer over low heat 10-15 minutes, stirring occasionally.
- When mixture is well heated, add cheese, mix and serve.
CALABACITAS CON QUESO - ZUCCHINI WITH CHEESE
Zucchini, corn, tomatoes, bell peppers, and onions smothered in melted cheese! Yumm, great side dish, for any meal I serve with Mexican food, and an old family favorite.
Provided by Jyn
Categories Side Dish Vegetables Squash Zucchini
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- In a saucepan with a lid, combine zucchini, corn, onion, green pepper, tomato, and vegetable oil. Cover, and cook over medium heat until tender.
- Gently stir in the sugar; add cheese on top, but do not stir. Cover, and continue cooking until cheese is melted. Stir, and add remaining cheese; cover, and continue cooking until melted. Serve warm.
Nutrition Facts : Calories 539.6 calories, Carbohydrate 22.8 g, Cholesterol 101 mg, Fat 37.6 g, Fiber 3.5 g, Protein 31.6 g, SaturatedFat 22.2 g, Sodium 834.1 mg, Sugar 7.9 g
CALABACITAS
Zucchini, bell pepper, onion, and corn are lightly pan-fried in olive oil and butter and topped with Monterey Jack cheese for a delightful side dish in this recipe.
Provided by A. P. Newman
Categories Side Dish Vegetables Squash Zucchini
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil and butter in a large skillet over medium heat. Add the garlic, bell pepper, onion, and zucchini, and cook until the zucchini begins to soften, about 5 minutes. Stir in the salt, pepper, half and half, and corn. Cover, reduce heat to low, and simmer 5 minutes. Remove from heat and sprinkle Monterey Jack cheese over top. Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.
Nutrition Facts : Calories 147.9 calories, Carbohydrate 9.6 g, Cholesterol 18.4 mg, Fat 11.1 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 4.7 g, Sodium 172.3 mg, Sugar 2.4 g
'CALABACITAS GUISADA' (STEWED MEXICAN ZUCCHINI)
Mexican zucchini rounds simmered in stewed tomatoes, onions, and garlic then loaded with mild cheddar cheese. One of my favorite comfort foods from my childhood.
Provided by EnjoyMyRecipe
Categories Side Dish Vegetables Tomatoes
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Heat the vegetable oil in a saucepan over medium heat; cook the onion and garlic in the hot oil until soft, about 5 minutes. Add the zucchini slices and stewed tomatoes and stir gently. Cover and cook until the zucchini is tender, 8 to 10 minutes. Remove from heat, season with salt, and add the Cheddar cheese; allow to sit until the cheese has melted.
Nutrition Facts : Calories 97 calories, Carbohydrate 5.8 g, Cholesterol 14.8 mg, Fat 6.6 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 3.3 g, Sodium 202.2 mg, Sugar 3 g
CALABACITAS
This is a Tex-Mex side dish that is similar to one I remember from my childhood. Serving size is an estimate.
Provided by cookiedog
Categories Corn
Time 37m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute the onion in oil.
- Add the squash and chilies.
- Mix and cook, covered, for 20 minutes.
- Add the corn and seasonings and cook 5 minutes longer.
- Add the milk and cheese, stirring constantly to prevent sticking until cheese melts.
Nutrition Facts : Calories 161.2, Fat 6.7, SaturatedFat 2.3, Cholesterol 7.5, Sodium 354.5, Carbohydrate 23.2, Fiber 3.5, Sugar 6.2, Protein 6.3
MEXICAN CALABACITAS
Make and share this Mexican Calabacitas recipe from Food.com.
Provided by Miss Annie
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, cook onions for 2-3 minutes in oil over medium heat, until soft.
- Add zucchini and tomatoes.
- Cook for 2-3 minutes, until squash and tomatoes are tender.
- Stir in corn, chile, salt and 1 cup of the cheese.
- Pour this mixture into a greased casserole and sprinkle remaining cheese over top.
- Bake at 350º for 15-20 minutes, or until cheese on top is melted.
Nutrition Facts : Calories 316.5, Fat 16.7, SaturatedFat 9.3, Cholesterol 44.5, Sodium 784.3, Carbohydrate 31.3, Fiber 4.9, Sugar 8.2, Protein 16
MEXICAN QUESO-FRESCO CALABACITAS
A nice southweastern vegetable dish- tastes great with the poblano chile. Goes great with many types of mexican food.
Provided by PalatablePastime
Categories Cheese
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil or lard in skillet and cook onions until tender.
- Add garlic, zucchini, and tomato; cook until veggies are crisp-tender.
- Preheat oven to 350°F.
- In a large ovenproof casserole, mix together zucchini mixture with chopped poblanos and corn; season with salt.
- Cover with shredded cheese.
- Bake at 350F for 15-20 minutes or until warmed through and cheese starts to color.
- For Vegetarian simply use the oil or a vegetable based shortening such as Crisco for the Lard.
CALABACITAS CON ELOTE (MEXICAN-STYLE ZUCCHINI WITH CORN)
In case you haven't noticed, it's zucchini season. It's everywhere, it's cheap, and it's plentiful. My garden is overrun with zucchini, what about you? Here's an easy way to make a zesty, satisfying side dish, perfect for a festive Labor Day celebration. We had this dish frequently in the summer growing up. The joy of growing up Mexican!
Provided by Muy Bueno
Categories Side Dish Vegetables Squash Zucchini
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet over medium-high heat. Cook and stir onion and garlic in hot oil until fragrant, about 5 minutes.
- Stir zucchini and corn into the onion mixture. Cover the skillet and continue cooking until the zucchini is tender, about 10 minutes more.
- Pour buttermilk into the skillet. Season the corn mixture with salt and pepper; stir. Bring the mixture to a boil, reduce heat to low, and continue cooking until hot, about 5 minutes more. Sprinkle with Chihuaua cheese.
Nutrition Facts : Calories 146.9 calories, Carbohydrate 23.4 g, Cholesterol 6.8 mg, Fat 4.6 g, Fiber 3.3 g, Protein 6.7 g, SaturatedFat 1.5 g, Sodium 109.7 mg, Sugar 7.2 g
ANNE'S CALABACITAS
Even kids will love this recipe. I learned it from my wonderful mother-in-law who would add or subtract different ingredients every time. This version was my favorite!
Provided by Dylan's Nana
Categories Side Dish Vegetables Squash Zucchini
Time 40m
Yield 6
Number Of Ingredients 18
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir onion, green bell pepper, and yellow bell pepper until onion is translucent and golden brown, 10 to 15 minutes. Add green chiles, zucchini, yellow squash, and patty pan squash; cook and stir until softened, 5 to 10 minutes.
- Stir corn and tomato into squash mixture and simmer until liquid is reduced, about 5 minutes; season with salt, pepper, and oregano. Mix pinto beans and spinach into squash mixture and simmer until heated through, about 5 minutes. Stir cilantro, Cheddar cheese, cotija cheese, and sour cream into squash mixture.
Nutrition Facts : Calories 307.3 calories, Carbohydrate 25.5 g, Cholesterol 43.6 mg, Fat 18.1 g, Fiber 6.1 g, Protein 14.1 g, SaturatedFat 9.8 g, Sodium 921.6 mg, Sugar 5.2 g
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4.8/5 (43)Total Time 30 minsServings 4Calories 118 per serving
- Give the tomatoes a good rinse and let them roast in a 400F oven for 20 minutes or until you need them. I usually de-stem the tomatoes knowing that any juices leftover in the roasting pan will be used.
- Finely chop a small onion and get it cooking in some oil over medium heat. Let it cook until it's starting to brown, approx. 7-10 minutes. Add three minced garlic cloves and cook for 30-60 seconds.
- Take a couple spoonfuls of the onion-garlic mixture from the pan and add it to the blender -- this will eventually be combined with the roasted tomatoes.
- Give the zucchinis a good rinse and cut them up into 1/4" sized pieces -- be sure to cut off the ends of the zucchinis and discard. Add the chopped zucchini to the onion-garlic mixture in the pan, along with 3/4 teaspoon salt, freshly cracked black pepper, and 1 teaspoon Mexican oregano. Stir well and let it saute for a couple minutes as you put the tomato mixture together.
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5/5 (1)Total Time 20 minsCategory Side DishCalories 123 per serving
- Warm olive oil over medium in a large pan. Add jalapenos and shallot, and cook until starting to soften - about 5 minutes.
- Add zucchini and squash. Season with salt and pepper, and stir. Cover with a lid and cook 5 minutes, until squash is starting to soften.
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