Calabacitas Con Queso

Calabacitas Con Queso is a comforting and flavorful Mexican dish featuring tender zucchini, sweet corn, and roasted poblano chiles, all simmered together with tomatoes, onions, and garlic. This hearty recipe is enriched with Chihuahua cheese, which melts beautifully to create a creamy and delicious final touch.

Perfect as a side dish or a light main course, Calabacitas Con Queso showcases the vibrant flavors and textures of traditional Mexican ingredients in a simple yet satisfying way.

Calabacitas Con Queso

Ingredients:

1/2 kilos of zucchini, tender

3 ears of corn, shelled

2 poblano chiles, roasted, peeled and cut into strips

2 tomatoes, roasted, peeled and chopped

100 grams of Chihuahua cheese

1 sprig of parsley

1 piece of onion

1 clove of garlic

salt

peppers

Instructions:

Place the diced zucchini in a saucepan.

Add the shelled corn, parsley, chili strips, onion, garlic, tomato and oil.

Season with salt and pepper.

Add a little water and cover over low heat.

Let it boil until everything is very soft.

Finally sprinkle the grated Chihuahua cheese.

Notes:

Zucchini Texture: Ensure the zucchini is tender but not overcooked to maintain a pleasant texture in the dish.

Corn Freshness: Use fresh corn for the best flavor. If fresh corn is not available, you can use frozen corn.

Roasting Peppers: Roasting the poblano chiles brings out their sweetness and adds a smoky depth to the dish. Make sure to peel off the skins and remove seeds before slicing.

Tomato Preparation: Roasting the tomatoes enhances their flavor, giving the dish a richer taste.

Cheese Variety: Chihuahua cheese is traditional and melts well, but you can substitute it with Monterey Jack or another melting cheese if needed.

Seasoning Adjustment: Adjust salt and pepper to taste. The amount needed can vary depending on the saltiness of the cheese and personal preference.

Cooking Time: Simmer the vegetables until they are very soft to allow the flavors to meld together.

Water Addition: Add just enough water to help the vegetables cook without making the dish too watery.

Lemon Garlic Scallops And Grits

Crockpot Lemon Pepper Wings

Twice Baked Potato Casserole

Serving Suggestions: This dish pairs well with warm tortillas or as a side to grilled meats.

Storage: Leftovers can be stored in the refrigerator for up to 3 days and can be reheated on the stove or in the microwave.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of cheese?

Yes, you can substitute Chihuahua cheese with other cheeses like Monterey Jack, cheddar, or even a Mexican cheese blend if you prefer.

Is it possible to make this dish vegetarian?

Absolutely! The recipe is already vegetarian.

Just ensure that the cheese used is vegetarian-friendly.

Can I use frozen corn instead of fresh?

Yes, you can use frozen corn.

Just make sure to thaw it before adding it to the dish.

What can I use if I don’t have poblano chiles?

If you don’t have poblano chiles, you can use other mild green chiles or even bell peppers for a different flavor.

How can I make this dish spicier?

To add heat, you can include some chopped jalapeños or serrano chiles along with the poblano chiles.

Can I add protein to this dish?

Yes, you can add cooked chicken, beef, or beans to make it a heartier meal.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Reheat thoroughly before serving.

Can I make this dish ahead of time?

Yes, you can prepare it a day in advance and store it in the refrigerator.

Reheat before serving, and add the cheese just before serving for the best texture.

What can I serve with Calabacitas Con Queso?

This dish pairs well with rice, tortillas, or as a side to grilled meats or beans.

Can I freeze this dish?

Yes, you can freeze it. Let it cool completely, then transfer to a freezer-safe container.

It can be frozen for up to 3 months. Reheat thoroughly before serving.