Calabacitas
📜 Collection: UK4 Collection | ✍️ Attribution: Ana | 📂 Category: Sides A classic southwestern vegetable side dish featuring sautéed yellow squash, zucchini, sweet corn, and mild green chiles. Melted cheese and a splash of cream bind the tender summer vegetables together before serving in warm flour tortillas.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 15 mins | None | 4 Servings |
🔪 Key Equipment
- Large skillet with lid
- Wooden spoon
- Chef’s knife
- Cutting board
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 Tbsp | Butter | for sauteing |
| 1 | Onion | chopped |
| 2 medium | Yellow Squash | diced, equal parts with zucchini |
| 2 medium | Zucchini Squash | diced, equal parts with yellow squash |
| 1 Can | Corn | drained |
| 1 Can | Green Chiles | chopped |
| 1 Dash | Half and Half | or light cream |
| 1 Cup | Cheese | grated |
| 4–6 | Flour Tortilla | warmed, for serving |
Instructions
Step 1: Saute the Vegetables
- In a large skillet over medium heat, melt 2 Tbsp butter.
- Add 1 chopped onion and saute until soft and translucent, about 3 to 4 minutes.
- Add equal parts diced 2 medium yellow squash and 2 medium zucchini squash to the skillet.
Step 2: Add Corn, Chiles, and Cream
- Add 1 can corn, 1 can chopped green chiles, and 1 dash half and half.
- Stir continuously until the squash softens slightly, about 5 minutes.
Step 3: Melt Cheese and Serve
- Sprinkle 1 cup grated cheese evenly over the vegetable mixture.
- Cover the skillet with a lid and simmer on low heat until the cheese is completely melted and bubbly and the squash is tender.
- Spoon the warm calabacitas into warm flour tortillas, wrap tightly, and serve warm.
💡 Make-Ahead & Storage: Store leftover calabacitas mixture in a sealed container in the refrigerator for up to 3 days. Reheat gently on the stovetop before wrapping in fresh flour tortillas.
Original Recipe Scan
