Calabacitas Recipe
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Chili Pepper Madness · by Mike Hultquist★ 4.9 (14)

Calabacitas Recipe

NUTRITION · PER SERVING40M COOK
CAL 11%·PRO 20%
CARBS 20G36% OF CAL
5G FIBER0G ADDED0G INTRINSIC6G OTHER9G TOTAL SUGAR
FAT 13G52% OF CAL
7G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A flavorful Mexican side dish of sautéed zucchini, squash, peppers, and corn with warm spices. Topped with optional cheese and sour cream, it pairs well with any main course.

sidemexicangluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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
  • 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))
PREP
10M
SODIUM
611MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.