Calabacitas Con Chiles Verdes
Experience the vibrant flavors of Mexico with this comforting and wholesome dish, Calabacitas con Chiles Verdes. Packed with tender zucchini, smoky roasted green chiles, sweet corn, and juicy tomatoes, this skillet-cooked recipe comes together in just 35 minutes. The key feature is the charred and peeled poblano or Anaheim chiles, which lend a subtle hint of heat and a depth of flavor to the dish. Topped with creamy queso fresco or melted Monterey Jack cheese and a sprinkle of fresh cilantro, this vegetarian favorite is perfect as a side dish or a light main course. Whether you're looking for an authentic Mexican recipe or a vibrant vegetable medley to serve with warm tortillas, Calabacitas con Chiles Verdes delivers bold flavor in every bite.
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Recipe Information
Ingredients
- 4 medium zucchini (calabacitas)
- 2 medium green chiles (such as poblano or Anaheim)
- 1 medium white onion
- 2 pieces garlic cloves
- 1 medium tomato
- 1 cup fresh corn kernels (optional)
- 2 tablespoons vegetable oil
- 1 cup crumbled queso fresco or shredded Monterey Jack cheese
- 1 handful fresh cilantro (optional, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat a skillet or grill pan over medium heat. Place the green chiles directly on the surface and roast, turning occasionally, until the skins are blistered and charred on all sides (about 5-7 minutes).
Transfer the roasted chiles to a bowl and cover with plastic wrap or a clean towel to steam for 5 minutes. This will make them easier to peel.
Peel the charred skin off the chiles, remove the stems and seeds, and dice the flesh. Set aside.
Wash the zucchini and dice them into bite-sized cubes. Set aside.
Finely chop the onion and garlic. Dice the tomato into small pieces.
Heat the vegetable oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 3-4 minutes.
Add the garlic and cook for another minute, stirring frequently to prevent burning.
Add the diced zucchini to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to soften.
Stir in the diced green chiles, tomatoes, and optional fresh corn kernels. Season with salt and black pepper.
Lower the heat to medium-low, cover the skillet, and let the mixture cook for another 8-10 minutes, or until the zucchini is tender and all the flavors are well combined.
Remove the lid, sprinkle the top with crumbled queso fresco or shredded Monterey Jack cheese, and let it melt for about 1-2 minutes.
Garnish with fresh cilantro if desired, and serve warm.
Nutrition Facts
Calories |
1109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 4444 mg | 193% | |
| Total Carbohydrate | 106.2 g | 39% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 59.8 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1003 mg | 77% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3615 mg | 77% | |
*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.
