Calabacitas Con Queso
A classic Mexican comfort dish, Calabacitas con Queso is a creamy, cheesy delight packed with tender zucchini, sweet corn, and flavorful spices. Quick and easy to make, this dish is perfect as a side or a satisfying main course.
Equipment
- Skillet
Ingredients
Main Ingredients
- 2 medium zucchini chopped into half-moon slices
- 1 cup cheese Queso Fresco or Monterey Jack, shredded
- 1 cup corn fresh or frozen
- 2 green chilies chopped
- 2 tomatoes diced
- 1 small onion chopped
- 2 cloves garlic minced
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
- Wash and chop the zucchini into half-moon slices. Dice the tomatoes, chop the chilies, and mince the garlic.
- Heat olive oil in a large skillet over medium heat. Add chopped onions and minced garlic, sauté until fragrant.
- Add the zucchini slices, corn, and green chilies. Stir and cook until zucchini is tender but not mushy.
- Mix in the diced tomatoes and let simmer for a few minutes until well combined.
- Lower the heat and sprinkle shredded cheese over the top. Cover and let the cheese melt.
- Season with salt and pepper to taste. Serve hot with warm tortillas or rice.
Notes
For a spicier version, add chopped jalapeños. For a vegan alternative, use plant-based cheese.