Calabacitas Con Elote Rajas Y Queso

Calabacitas Con Elote Rajas Y Queso is a delightful Mexican dish that celebrates the vibrant flavors of zucchini, corn, roasted poblano peppers, and panela cheese. This savory recipe begins with sautéing onions and garlic until tender, then adding tomatoes and optional jalapeño for a touch of heat.

The star ingredients, chopped zucchini and sweet yellow corn, are simmered until just tender, seasoned with aromatic oregano, salt, and pepper. To finish, cubes of creamy panela cheese and strips of smoky roasted poblano peppers are added, enriching the dish with layers of texture and flavor.

Calabacitas Con Elote Rajas Y Queso offers a perfect balance of freshness and richness, making it a comforting and satisfying dish that’s perfect served as a side or a vegetarian main course.

Calabacitas Con Elote Rajas Y Queso

Ingredients:

3 chopped zucchini (650 gr)

2 red tomates or chopped tomato

¼ onion finely chopped

1 minced garlic clove

1 jalapeño or serrano chile optional

1 cup of cooked yellow corn

Butter or oil to taste

¼ teaspoon dried oregano

1 cup panela cheese cubes

½ cup roasted poblano pepper slices 2 poblanos

Salt and pepper to taste

Preparation:

Melt the butter or heat the oil.

Add the onion, garlic and cook about 3 minutes or until it looks soft and transparent.

Add chili (optional) and tomato.

Cook 3 to 4 minutes or until tomato softens and disintegrates slightly.

After the time, add the zucchini and corn.

Season to taste with salt, pepper and oregano.

Cover the pot and cook about 8 to 10 minutes or until the zucchini is soft.

I do not like vegetables to be very soft, if you do then cook a few more minutes or until it is as you like.

If you want them to be soupy, add a little water, chicken broth or tomato broth.

Add 1 cup panela cheese cubes with ½ cup roasted poblano pepper slices (2 poblanos) just at the end of cooking.

Cook a few more minutes and serve.

Notes:

Jalapeño Or Serrano Chili: If you don’t want it to be spicy, you can omit it or remove the seeds.

Cheese : You can change the panela cheese for a cheese that melts like chihuahua, manchego, asadero or even queso fresco. Add right at the end of cooking so they stay in fuller cubes and don’t melt as much.

Cream : If you prefer it creamy add just at the end of cooking ¼ cup of cream or to taste.

Notes:

Vegetable Texture: Adjust cooking time based on personal preference for zucchini texture. Cook longer for softer vegetables or shorter for a firmer texture.

Spice Level: Control spiciness by adjusting the amount of jalapeño or serrano chile used. Remove seeds for milder heat or increase quantity for a spicier dish.

Cheese Selection: Panela cheese adds a creamy texture and mild flavor. Substitute with other cheeses like queso fresco or Monterey Jack depending on availability and taste preference.

Broth Option: For a more liquid consistency, add water, chicken broth, or tomato broth towards the end of cooking. Adjust quantity based on desired thickness of the dish.

Seasoning: Taste and adjust seasoning with salt, pepper, and oregano throughout the cooking process to ensure balanced flavors.

Presentation: Garnish with fresh herbs like cilantro or parsley for added freshness and visual appeal before serving.

Accompaniments: Serve as a side dish alongside grilled meats or as a vegetarian main course with warm tortillas or rice.

Variations: Experiment with additional vegetables such as bell peppers or carrots for added color and flavor diversity.

Nutrition Information:

YIELD: 4 SERVING SIZE: 1

Frequently Asked Questions:

Can I omit the jalapeño or serrano chile if I don’t want it to be spicy?

Yes, the jalapeño or serrano chile is optional in this recipe. If you prefer a milder taste, you can skip adding the chile.

Can I use other types of cheese instead of panela cheese?

Yes, you can use other types of cheese such as queso fresco, Monterey Jack, or even cheddar as a substitute for panela cheese.

Can I use fresh corn instead of cooked yellow corn?

Yes, you can use fresh corn kernels instead of cooked yellow corn. Simply remove the kernels from fresh corn cobs and add them to the dish during cooking.

How can I make this dish spicier?

If you prefer a spicier flavor, you can increase the amount of jalapeño or serrano chile, or add some red pepper flakes or hot sauce according to your taste preferences.

How do I roast poblano peppers?

To roast poblano peppers, you can place them directly over an open flame or under a broiler until the skin blackens and blisters. Then, transfer them to a plastic bag and let them steam for a few minutes. Afterward, you can easily peel off the skin and slice the peppers.

Can I use frozen corn instead of cooked yellow corn?

Yes, you can use frozen corn kernels in this recipe. Just make sure to thaw them before adding them to the dish.

How long does this dish keep in the refrigerator?

Calabacitas Con Elote Rajas Y Queso can be stored in the refrigerator in an airtight container for up to 3-4 days. Make sure to reheat it thoroughly before serving.

Can I add other vegetables to this recipe?

Certainly! Feel free to experiment and add other vegetables you enjoy, such as bell peppers, carrots, or even mushrooms, to enhance the flavor and texture of the dish.

What can I serve with Calabacitas Con Elote Rajas Y Queso?

This dish pairs well with warm tortillas, rice, or even as a filling for tacos or enchiladas. You can also serve it as a side dish alongside grilled meats or as a vegetarian main course.