Calabacitas Con Queso and Chile Verde Squash with Cheese and Gr
Savor the vibrant flavors of **Calabacitas con Queso and Chile Verde**, a comforting Mexican classic that combines tender zucchini, smoky roasted poblano peppers, sweet corn, and juicy tomatoes. This vegetarian dish, simmered with creamy heavy cream and topped with gooey Monterey Jack or queso Oaxaca cheese, is rich, satisfying, and easy to prepare. The roasted poblano peppers bring a mild heat and a depth of flavor, while fresh cilantro adds a burst of freshness. Perfect as a main course with warm tortillas or as a colorful side dish, this 40-minute recipe is a versatile addition to any meal. If you're looking for a quick, flavorful, and wholesome dish with a touch of Mexican tradition, this one is sure to please!
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Recipe Information
Ingredients
- 4 medium zucchini or Mexican squash
- 2 large poblano peppers
- 1 cup corn kernels
- 1 medium, diced white onion
- 2 minced garlic cloves
- 2 medium, diced roma tomatoes
- 2 tablespoons vegetable oil
- 0.25 cup heavy cream
- 1 cup, shredded Monterey Jack or queso Oaxaca cheese
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh cilantro
Instructions
Preheat a skillet or grill over medium-high heat. Roast the poblano peppers, turning frequently, until the skin is blistered and charred. This will take about 6–8 minutes.
Transfer the roasted peppers to a bowl and cover with a plate or plastic wrap. Allow them to steam for 10 minutes to loosen the skin.
Peel the charred skin off the peppers, remove the seeds and stem, and chop the peppers into small pieces. Set aside.
Wash and dice the zucchini into bite-sized pieces and set aside.
Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and sauté for 2–3 minutes, until softened and translucent.
Stir in the minced garlic and cook for 30 seconds, until fragrant.
Add the chopped zucchini, corn kernels, diced tomatoes, and chopped poblano peppers to the skillet. Season with salt and black pepper and cook for 8–10 minutes, stirring occasionally, until the vegetables are tender.
Reduce the heat to low and stir in the heavy cream. Simmer for 2 minutes to let the flavors meld.
Sprinkle the shredded Monterey Jack or queso Oaxaca cheese over the vegetable mixture and cover the skillet with a lid. Allow the cheese to melt, about 3–4 minutes.
Garnish with fresh cilantro and serve warm. This dish pairs beautifully with warm tortillas or as a side to your favorite Mexican entrée.
Nutrition Facts
Calories |
1719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.7 g | 161% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 274 mg | 91% | |
| Sodium | 3778 mg | 164% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 46.0 g | ||
| Protein | 77.0 g | 154% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1889 mg | 145% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 3767 mg | 80% | |
*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.
