Best Calabaza Espagueti A La Tex Mex Recipes

CALABACITAS (MEXICAN STYLE ZUCCHINI)

Calabacitas (Mexican Style Zucchini) image

Calabacitas is a delicious and healthy side dish recipe, perfect for any meal! It just might be the Best Healthy Calabacitas Recipe I've ever had. This side dish is good enough to eat on its own, but it pairs well with other Mexican recipes.

Provided by Ana Frias

Time 20m

Number Of Ingredients 10

Ingredients

2 medium zucchinis (sliced)
1/2 large roma tomato (chopped)
1/4 medium onion (chopped)
1/4 cup corn kernels (frozen or canned)
1/2 Tbsp light butter
1/2 Tbsp extra virgin olive oil
1/4 tsp kosher salt
1/8 tsp pepper (or to taste)
1/2 cup shredded Chihuahua or light mozzarella cheese (or any other melting cheese)
1/2 cup queso fresco (crumbled (Mexican fresh cheese) (Optional))

Steps:

In a large skillet, heat the oil and butter over medium heat.
Add the onion and cook about two minutes.
Add the zucchini, tomato, corn salt & pepper. Mix all ingredients well.
Cover, reduce heat to low, and simmer for 8 minutes. Remove from heat and sprinkle the shredded cheese.
Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.
Serve warm and sprinkle with some of queso fresco

Nutrition Facts : ServingSize 1 cup, Calories 130 kcal, Sugar 3 g, Sodium 345 mg, Fat 8 g, SaturatedFat 4 g, Carbohydrate 6 g, Fiber 1 g, Protein 8 g, Cholesterol 18 mg

MEXICAN CALABACITAS

Mexican Calabacitas image

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

Provided by LorenLou

Categories Corn

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

6 medium zucchini, peeled and diced
1 can sweet corn, drained
1 medium onion, chopped
1 can Rotel Tomatoes (diced)
2 cloves garlic, finely chopped
4 tablespoons olive oil
1/2-1 lb colby-monterey jack cheese, shredded (or a little less, according to your taste)

Steps:

Place oil and chopped garlic in a large skillet, over medium heat.
Add zucchini and onion, cooking until onion is tender.
Add corn and tomatoes.
Cover skillet, and simmer over low heat 10-15 minutes, stirring occasionally.
When mixture is well heated, add cheese, mix and serve.

CALABAZA CON POLLO (CALABAZA SQUASH AND CHICKEN)

Calabaza Con Pollo (Calabaza Squash and Chicken) image

Mexican chicken and vegetable dish with calabaza squash. My mom's recipe.

Provided by mari9807

Categories World Cuisine Recipes Latin American Mexican Main Dishes Chicken

Time 1h20m

Yield 8

Number Of Ingredients 13

Ingredients

3 pounds skinless, boneless chicken thighs
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon ground cumin
2 teaspoons ground black pepper
2 tablespoons olive oil
1 calabaza squash, peeled and cut into 1 1/2-inch cubes
1 medium zucchini, cubed
1 medium yellow squash, cubed
1 medium tomato, chopped
1 medium yellow onion, chopped
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce

Steps:

Bring a large pot of water to a boil; add chicken thighs. Continue to boil until no longer pink in the centers and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain, reserving 2 cups broth. Shred or chop chicken and set aside.
Mix salt, garlic powder, cumin, and black pepper together in a bowl and set aside.
Heat olive oil in a large pan over medium-high heat. Add calabaza squash, zucchini, yellow squash, tomato, and onion. Cook and stir until tender, about 10 minutes. Add corn, followed by tomato sauce, dry spice mixture, and chicken. Pour in reserved 2 cups chicken broth. Mix well.
Cover the pan and let simmer over medium heat, 20 to 30 minutes.

Nutrition Facts : Calories 378.2 calories, Carbohydrate 27.5 g, Cholesterol 105.1 mg, Fat 16.5 g, Fiber 4.8 g, Protein 32.8 g, SaturatedFat 4 g, Sodium 1283.8 mg, Sugar 7.2 g