Calabacitas Con Chiles Verdes Recipes

CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)

Calabacitas con Elote (Zucchini with Corn) image

One of the most popular Mexican side dishes. It is so good, that Mexicans often double the portion and eat it as main dish with warm tortillas. This is a keeper for vegetarians and meat lovers.

Provided by gem

Categories Side Dish Vegetables Tomatoes

Time 50m

Yield 6

Number Of Ingredients 9

Ingredients

2 ½ cups fresh corn kernels
1 tablespoon olive oil
¼ cup chopped onion
1 clove garlic, minced
1 pound zucchini, sliced
3 roma (plum) tomatoes, chopped
1 fresh poblano chile pepper - seeded, deveined, and chopped
salt and black pepper to taste
¼ cup crumbled cotija cheese

Steps:

Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.
Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.

Nutrition Facts : Calories 120.6 calories, Carbohydrate 17.8 g, Cholesterol 5.8 mg, Fat 4.9 g, Fiber 3.5 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 83.2 mg, Sugar 4.8 g

CALABACITAS

Calabacitas image

Zucchini, bell pepper, onion, and corn are lightly pan-fried in olive oil and butter and topped with Monterey Jack cheese for a delightful side dish in this recipe.

Provided by A. P. Newman

Categories Side Dish Vegetables Squash Zucchini

Time 40m

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, minced
½ green bell pepper, diced
1 small sweet onion, diced
2 zucchini, quartered lengthwise and then cut crosswise into 1/2-inch pieces
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅓ cup half and half
1 cup corn kernels
½ cup shredded Monterey Jack cheese

Steps:

Heat the oil and butter in a large skillet over medium heat. Add the garlic, bell pepper, onion, and zucchini, and cook until the zucchini begins to soften, about 5 minutes. Stir in the salt, pepper, half and half, and corn. Cover, reduce heat to low, and simmer 5 minutes. Remove from heat and sprinkle Monterey Jack cheese over top. Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.

Nutrition Facts : Calories 147.9 calories, Carbohydrate 9.6 g, Cholesterol 18.4 mg, Fat 11.1 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 4.7 g, Sodium 172.3 mg, Sugar 2.4 g

CALABACITAS CON CHILE VERDE

Calabacitas Con Chile Verde image

A delightful New Mexican dish from the Bueno website. Love their chile products - SO wish we could get them out here!!! ** Note that the recipe calls for Bueno Brand frozen Green Chile, but Zaar did not recognize this at the time.

Provided by Mommy Diva

Categories Vegetable

Time 25m

Yield 4-5 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil
1/4 medium onion, finely chopped
2 medium zucchini, chopped (not peeled)
2 garlic cloves, minced
1 (7 ounce) container frozen green chili peppers, BUENO Brand
3/4 cup frozen corn
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Heat oil over low heat in a non-stick skillet. Sauté onion in oil.
Add zucchini and cook over medium heat for 5 minutes, stirring occasionally.
Add garlic to green chile and add to zucchini mixture.
Cook for 3 minutes, stirring occasionally.
Add corn, salt and pepper.
Cover and cook over low heat for 8 minutes or until squash is tender.
Enjoy! ;).