Calabacitas Con Chile Verde
Bring vibrant Southwestern flavors to your table with Calabacitas con Chile Verde, a comforting and flavorful classic that celebrates fresh, wholesome ingredients. This easy-to-make dish combines tender zucchini, smoky roasted green chiles, juicy Roma tomatoes, and aromatic garlic and onions, all sautéed to perfection and finished with creamy queso fresco or melty Monterey Jack cheese. Roasting the chiles adds a depth of flavor that elevates this simple yet satisfying recipe, making it a versatile option as a vegetarian main course, a savory taco filling, or a hearty side dish. Ready in just 40 minutes and perfect for busy weeknights, Calabacitas con Chile Verde is a delicious way to embrace the best of Mexican-inspired cooking.
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Recipe Information
Ingredients
- 4 medium zucchini (calabacitas)
- 2 large green chiles (such as Anaheim or Poblano)
- 3 medium Roma tomatoes
- 1 medium white onion
- 2 large garlic cloves
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup crumbled queso fresco or shredded Monterey Jack cheese
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Start by roasting the green chiles over an open flame or under a broiler until the skins are charred and blistered. Place the roasted chiles in a sealed plastic bag or a covered bowl for 5 minutes to steam. Then, peel off the charred skin, remove the seeds, and chop the chiles into small pieces. Set aside.
Wash the zucchini thoroughly and dice them into bite-sized pieces. Dice the Roma tomatoes and chop the onion into small, uniform pieces. Mince the garlic cloves.
Heat the vegetable oil in a large skillet or sauté pan over medium heat. Add the chopped onion and cook for 3-4 minutes, stirring, until softened and translucent.
Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant.
Add the diced zucchini and roasted green chiles to the skillet. Stir to combine, then cover and cook for 5-7 minutes, stirring occasionally, until the zucchini begins to soften.
Stir in the diced tomatoes, salt, and black pepper. Cover again and cook for another 5 minutes, or until the zucchini is tender and the flavors have melded together.
Lower the heat and sprinkle the crumbled queso fresco or shredded Monterey Jack cheese over the top. Cover the skillet and let the cheese melt for about 2-3 minutes.
Garnish with fresh cilantro if desired and serve warm. Enjoy as a side dish, a taco filling, or a vegetarian main course.
Nutrition Facts
Calories |
720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 2844 mg | 124% | |
| Total Carbohydrate | 64.8 g | 24% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 38.1 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 595 mg | 46% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 3117 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
