Tacos De Calabacitas Recipes

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TORTA DE CALABACITAS



Torta de Calabacitas image

Provided by Food Network

Categories     dessert

Yield 6 to 8 servings

Number Of Ingredients 11

6 tablespoons vegetable oil
1 1/2 medium onions, thinly sliced
8 poblano chiles, roasted, peeled (see Note), and cut into 1/2 x I 1/2-inch strips
2 pounds plum tomatoes, peeled, seeded, and coarsely chopped
I teaspoon salt
1 1/2 pounds small zucchini, cut into 1/8-inch slices
Salt and freshly ground black pepper
2 tablespoon dry bread crumbs
3 large eggs, separated
6 ounces thinly sliced feta cheese, crumbled
3 tablespoons unsalted butter, at room temperature

Steps:

  • In a heavy skillet, heat the oil over medium-low heat. Saute the onions for 5 to 6 minutes, or until softened. Add the chiles, tomatoes, and salt to the pan and increase the heat to medium-high. Continue cooking for about 10 minutes, stirring frequently, until most of the liquid has evaporated. Set aside and allow to cool completely. In a large covered vegetable steamer, steam the zucchini for 5 to 6 minutes, or until tender but. not mushy. Season to taste, then remove the steamer from the pan and let them cool completely. Preheat the oven to 350 degrees and thoroughly butter a medium oven-proof casserole or souffle dish. Coat the inside of the dish with the bread crumbs. In a large mixing bowl, whip the egg whites with 1/4 teaspoon salt to stiff peaks, then add the egg yolks, beating them in well. The mixture will be frothy but stiff. Distribute a layer of zucchini slices in overlapping circles on the bottom of the casserole. Pour half of the sauce over the top in an even layer, then distribute 1/3 of the cheese over it. Cover the cheese with 1/3 of the beaten egg mixture, then dot with 1 tablespoon of the butter cut into tiny pieces. Repeat the layering in the same order and finish with a layer of zucchini topped with the last 1/3 of the beaten egg, butter, and cheese. Cook the torte on the top shelf of the oven until the eggs are set and the cheese has melted, about 25 to 30 minutes. Remove from the oven, let rest for 5 minutes, and serve.

TACOS DE CALABACITAS



Tacos de Calabacitas image

Provided by Elaine Louie

Categories     dinner, lunch, quick

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 tablespoons minced onion
1/2 cup diced yellow summer squash
1/2 cup diced zucchini
1/2 cup corn kernels, preferably fresh
1 jalapeño, stemmed, seeded and finely chopped
1/2 cup diced tomato or quartered cherry tomatoes
1/4 teaspoon dried oregano
salt
1/2 cup Monterey Jack cheese, grated
8 corn tortillas
1 tablespoon minced cilantro.

Steps:

  • In a medium saucepan over medium heat, heat the oil until shimmering. Add onion and sauté until translucent, about 2 minutes. Add squash, zucchini, corn kernels and jalapeno. Sauté until squash and zucchini are lightly browned, about 3 minutes. Add tomatoes, oregano and salt to taste.
  • Cover, reduce heat to medium-low, and cook, stirring once or twice, until squash, zucchini and tomatoes release their juices and begin to blend, 5 to 7 minutes. Uncover, and adjust salt as needed. Sprinkle with cheese, cover, and cook until cheese is melted, about 1 minute. Remove from heat and keep warm.
  • Preheat a griddle or large heavy skillet over medium heat. Working in batches, warm the tortillas on the griddle, about one minute a side. Place the warmed tortillas on a platter and cover with foil to keep warm.
  • Arrange two warm tortillas on each of four plates. Place equal portions of filling in the center of each tortilla. Garnish with a sprinkling of cilantro, and serve.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 367 milligrams, Sugar 3 grams

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     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

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

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

TORTA DE CALABACITAS



Torta de Calabacitas image

Categories     Cheese     Garlic     Onion     Side     Sauté     Vegetarian     Zucchini     Jalapeño     Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 8

5 tablespoons butter
1 large onion, chopped
2 teaspoons ground cumin
3 large zucchini (about 1 1/4 pounds), trimmed, grated
3 large garlic cloves, minced
3 tablespoons minced seeded jalapeños
3 11-inch flour tortillas
12 ounces Monterey Jack cheese, grated (about 4 cups)

Steps:

  • Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onion and cumin and sauté until tender, about 9 minutes. Add zucchini and garlic to skillet. Sauté until mixture is dry and zucchini is tender, about 14 minutes. Season with salt. Add jalapeños and cook 2 minutes. Transfer to bowl; cool.
  • Place 1 tortilla on oiled flat plate. Sprinkle 1/4 of cheese over evenly. Sprinkle 1/2 zucchini mixture over cheese. Sprinkle 1/4 of cheese over. Top with last tortilla and press firmly to compact torta.
  • Heat 1 tablespoon butter in heavy 12-inch skillet over medium heat. Slide torta into skillet. Cover and cook until bottom is golden brown, about 4 minutes . Using spatula, slide torta onto plate. Add remaining 1 tablespoon butter to skillet. Invert torta into skillet. Cook until bottom is golden brown, about 4 minutes. Transfer to platter. Let stand 5 minutes. Cut into wedges and serve.

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