Creamy Calabacitas Recipe #379489
A wonderful Mexican side-dish that I'd never heard of until I moved to Southern Arizona. I created this recipe to mimic what the Mexican-American gals at work have brought in for Potlucks.
by EppiRN
30 min | 10 min prep
SERVES 6 -8
- 2 tablespoons olive oil
- 1 large onion, sliced thin
- 4 garlic cloves, minced
- 2 sweet bell peppers, sliced thin (red, orange or yellow)
- 2 cups frozen corn kernels
- 1 (4 ounce) can diced green chilies
- 1/2 fresh jalapeno pepper, seeded & finely diced (optional)
- 4-6 medium squash, quartered lengthwise & thinly sliced (summer squash, zucchini or mexican squash)
- 3-4 large tomatoes, chopped (or 28oz can diced tomatoes, undrained)
- 1 cup water (hold if using canned tomatoes)
- 1 teaspoon salt (or to taste)
- 1 teaspoon ground black pepper (or to taste)
- 1 pinch red pepper flakes
- 2 cups shredded cheese (Colby-Jack, Mexican mix, Taco mix)
- In large fry pan, heat olive oil. Sauté onion & garlic a few minutes.
- Add bell peppers, corn, chilies & jalapeno. Cook a few minutes more.
- Add squash, tomatoes & water. Bring to boil, then turn heat down.
- Cook until all veggies tender, at least 15 minutes, stirring occasionally.
- Add a little more water if needed, so slightly soupy.
- Add salt, pepper and red pepper flakes to taste.
- Remove from heat. Stir in cheese.
- Adjust seasonings as needed. Serve with warm tortillas.
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5 stars