Annes Calabacitas Recipes

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ANNE'S CALABACITAS



Anne's Calabacitas image

Even kids will love this recipe. I learned it from my wonderful mother-in-law who would add or subtract different ingredients every time. This version was my favorite!

Provided by Dylan's Nana

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 40m

Yield 6

Number Of Ingredients 18

1 tablespoon olive oil
½ onion, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 (8 ounce) can chopped green chiles (such as Ortega®)
1 zucchini, diced
1 yellow squash, diced
1 patty pan squash, diced
1 ½ cups white corn
1 large tomato, chopped and drained
salt and ground black pepper to taste
1 pinch dried oregano
1 (15 ounce) can pinto beans, rinsed and drained
1 cup chopped spinach
1 cup minced fresh cilantro
1 cup grated Cheddar cheese
⅔ cup crumbled cotija cheese
½ cup sour cream

Steps:

  • Heat olive oil in a large skillet over medium heat; cook and stir onion, green bell pepper, and yellow bell pepper until onion is translucent and golden brown, 10 to 15 minutes. Add green chiles, zucchini, yellow squash, and patty pan squash; cook and stir until softened, 5 to 10 minutes.
  • Stir corn and tomato into squash mixture and simmer until liquid is reduced, about 5 minutes; season with salt, pepper, and oregano. Mix pinto beans and spinach into squash mixture and simmer until heated through, about 5 minutes. Stir cilantro, Cheddar cheese, cotija cheese, and sour cream into squash mixture.

Nutrition Facts : Calories 307.3 calories, Carbohydrate 25.5 g, Cholesterol 43.6 mg, Fat 18.1 g, Fiber 6.1 g, Protein 14.1 g, SaturatedFat 9.8 g, Sodium 921.6 mg, Sugar 5.2 g

MEXICAN CALABACITAS



Mexican Calabacitas image

Make and share this Mexican Calabacitas recipe from Food.com.

Provided by Miss Annie

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 tablespoon corn oil
1 medium yellow onion, chopped
3 -4 medium zucchini, sliced
1 large tomatoes, chopped
1 (15 ounce) can whole kernel corn, drained
3 tablespoons green chili peppers, chopped
1/4 teaspoon salt
1 1/2 cups shredded cheddar cheese

Steps:

  • In a large skillet, cook onions for 2-3 minutes in oil over medium heat, until soft.
  • Add zucchini and tomatoes.
  • Cook for 2-3 minutes, until squash and tomatoes are tender.
  • Stir in corn, chile, salt and 1 cup of the cheese.
  • Pour this mixture into a greased casserole and sprinkle remaining cheese over top.
  • Bake at 350º for 15-20 minutes, or until cheese on top is melted.

Nutrition Facts : Calories 316.5, Fat 16.7, SaturatedFat 9.3, Cholesterol 44.5, Sodium 784.3, Carbohydrate 31.3, Fiber 4.9, Sugar 8.2, Protein 16

ANNE'S CALABACITAS



Anne's Calabacitas image

Even kids will love this recipe. I learned it from my wonderful mother-in-law who would add or subtract different ingredients every time. This version was my favorite!

Provided by Dylan's Nana

Categories     Zucchini Side Dishes

Time 40m

Yield 6

Number Of Ingredients 18

1 tablespoon olive oil
½ onion, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 (8 ounce) can chopped green chiles (such as Ortega®)
1 zucchini, diced
1 yellow squash, diced
1 patty pan squash, diced
1 ½ cups white corn
1 large tomato, chopped and drained
salt and ground black pepper to taste
1 pinch dried oregano
1 (15 ounce) can pinto beans, rinsed and drained
1 cup chopped spinach
1 cup minced fresh cilantro
1 cup grated Cheddar cheese
⅔ cup crumbled cotija cheese
½ cup sour cream

Steps:

  • Heat olive oil in a large skillet over medium heat; cook and stir onion, green bell pepper, and yellow bell pepper until onion is translucent and golden brown, 10 to 15 minutes. Add green chiles, zucchini, yellow squash, and patty pan squash; cook and stir until softened, 5 to 10 minutes.
  • Stir corn and tomato into squash mixture and simmer until liquid is reduced, about 5 minutes; season with salt, pepper, and oregano. Mix pinto beans and spinach into squash mixture and simmer until heated through, about 5 minutes. Stir cilantro, Cheddar cheese, cotija cheese, and sour cream into squash mixture.

Nutrition Facts : Calories 307.3 calories, Carbohydrate 25.5 g, Cholesterol 43.6 mg, Fat 18.1 g, Fiber 6.1 g, Protein 14.1 g, SaturatedFat 9.8 g, Sodium 921.6 mg, Sugar 5.2 g

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