Best Pueblo Style Calabacitas Recipes

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.

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

Ingredients

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

CALABACITAS

Calabacitas image

This is a Tex-Mex side dish that is similar to one I remember from my childhood. Serving size is an estimate.

Provided by cookiedog

Categories Corn

Time 37m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 onion, chopped
4 teaspoons olive oil
4 medium summer squash (cubed or sliced) or 4 medium zucchini (cubed or sliced)
1/2 cup chopped green chili
1 (16 ounce) can whole kernel corn, drained (fresh corn is even better)
salt and pepper
1/4 cup milk
1/2 cup grated cheese

Steps:

Saute the onion in oil.
Add the squash and chilies.
Mix and cook, covered, for 20 minutes.
Add the corn and seasonings and cook 5 minutes longer.
Add the milk and cheese, stirring constantly to prevent sticking until cheese melts.

Nutrition Facts : Calories 161.2, Fat 6.7, SaturatedFat 2.3, Cholesterol 7.5, Sodium 354.5, Carbohydrate 23.2, Fiber 3.5, Sugar 6.2, Protein 6.3

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