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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (245g) Recipe makes 4 servings The following items or measurements are not included below: queso fresco |
||
| Calories 115 | ||
| Calories from Fat 36 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.1g | 6% | |
| Saturated Fat 0.6g | 2% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 307mg | 12% | |
| Potassium 572mg | 16% | |
| Total Carbohydrate 19.5g | 6% | |
| Dietary Fiber 3.4g | 13% | |
| Sugars 5.1g | ||
| Protein 3.7g | 7% | |
Mexican Calabacitas
By: Sue L
Jun 2, 2004
A nice southweastern vegetable dish- tastes great with the poblano chile. Goes great with many types of mexican food.
SERVES 4 -5
Ingredients
- 1 tablespoon cooking oil or lard
- 1 large onion, chopped
- 4-6 garlic cloves, minced
- 4 small zucchini, diced
- 1 cup frozen corn, thawed
- 1 ripe tomato, chopped
- 1-2 poblano chiles, seeded and diced
- 1/2 teaspoon salt
- 1 1/2 cups queso fresco or cheddar cheese, shredded
Directions
1
Heat oil or lard in skillet and cook onions until tender.2
Add garlic, zucchini, and tomato; cook until veggies are crisp-tender.3
Preheat oven to 350°F.4
In a large ovenproof casserole, mix together zucchini mixture with chopped poblanos and corn; season with salt.5
Cover with shredded cheese.6
Bake at 350F for 15-20 minutes or until warmed through and cheese starts to color.7
For Vegetarian simply use the oil or a vegetable based shortening such as Crisco for the Lard.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Corn
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven > Casseroles
- Preparation > Presentation > Served Hot
- Occasion > Taste/Mood > Spicy
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: AuntMare
On Feb 10, 2008
This was ok. It wasn't overly exciting for us and I had quite a bit left over. I added a can of chicken broth and a few seasonings to the leftovers and it made a delicious soup. Even though we didn't think the original recipe was awesome, it led to another good meal. Thanks for sharing.
From: Nancy80634
On Jan 31, 2008
One of my favorite side dishes - and very flexible. I've used all kinds of summer squash (whatever's ripe or available at the farmers' market). And I seldom finish it off in the oven, settling instead for doing it all on the stove top. I frequently use a chili-based Penzy's seasoning blend instead of the poblano chili. Thanks Sue, for a great starting-off point to guide my cooking. And now, my apologies for reviewing a recipe I didn't follow. My purpose was to encourage others not dismiss it if you're short on an ingredient or time. At least I didn't say "I followed the recipe to a T, except, except, except."
From: Carianne
On Aug 21, 2005
this was the perfect thing for me to bring to a Mexican potluck yesterday. I used yellow squash, added cilantro, and substituted jalapeno plus green pepper for the poblano. It was very tasty, and one that will go into my keeper file!
From: Sudie
On Aug 29, 2004
Another great recipe, no surprise, from SueL! I had a dinner party last night with a Southwest/Mexican theme; this dish was very pretty and tasted great. I couldn't find poblanos to save my life, so I substituted a gorgeous orange jalapeno that I had. This is fancy enough for company, easy enough for every day! Thanks, Sue!
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