Need a flavorful Mexican side dish? Try this delicious calabacitas con queso with zucchini, corn, tomatoes and cheese. Serve as a side or stuff in tortillas for calabacitas tacos!
Calabacitas con Queso Recipe
Packed full of veggies and flavor, calabacitas con queso (squash with cheese) is one of my favorite dishes to make all year long!
During the winter months you can use frozen or canned vegetables, while in the summer you can use fresh.
Plus, there are lots of substitutions so you can tweak it exactly to your family’s taste.
What is calabacitas?
Some of you are probably wondering what this even is. Calabacitas means “little squash” in Spanish.
The calabacitas recipe is a sautéed vegetable side dish with corn, onions, tomatoes and peppers. It’s like a Mexican version of succotash if you’re familiar with that.
It’s popular in the southwest, New Mexico and Tex-Mex cuisine.
It can be served as a side dish, or it also makes a great vegetarian filling for tacos!
How do you make calabacitas?
- Step one: prepare and chop the vegetables.
- Step two: sauté everything together just until the vegetables begin to soften.
- Step three: add cheese and serve.
You don’t have to add cheese, but then it wouldn’t be “con queso.” The type of cheese is up to you.
My favorites are a melting cheese like Monterrey Jack, or a crumbly cheese like queso fresco or cotija.
The main ingredient is the squash. Zucchini is traditional, but you can also use yellow summer squash or a mix of the two.
In my version of calabacitas, I use a can of diced green chilies. If your family likes things spicy, a poblano pepper would be delicious.
If your family doesn’t like any kind of spice, use a green bell pepper instead. I love how easy this recipe is to adapt!
If you’re making this during a time when fresh tomatoes aren’t in season, use a can of diced tomatoes with chiles and kill two birds with one stone!
SAVE THIS PIN FOR LATER!
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 pound zucchini, diced
- 1 medium tomato, diced
- 1 1/2 cups of corn kernels
- 1 can (4 ounces) diced green chiles
- 1/2 cup (2 ounces) shredded Monterrey Jack cheese
- Salt and pepper, to taste
- Heat oil in a large pan over medium-high heat. Add onion and garlic and sauté until translucent, about 5 minutes.
- Add the zucchini and tomato. Cook until zucchini begins to soften, about 5 minutes.
- Stir in corn and chiles. Season to taste with salt and pepper.
- Sprinkle with cheese and cover again for a few minutes until cheese is melted.
Can be used with flour tortillas as a filling for calabacitas tacos.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 5mgSodium: 85mgCarbohydrates: 13gFiber: 2gSugar: 5gProtein: 4g
Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.