Calabacitas Con Queso Recipe

Get ready to bring a zesty fiesta right into your kitchen with this vibrant veggie skillet that’s so fresh and cheesy you’ll want every day to feel like Taco Tuesday! 🌮🎉

I love making dishes that celebrate fresh ingredients, and Calabacitas Con Queso is a favorite! With a delightful combination of diced zucchini and yellow squash, this dish offers bright and beautiful flavors.

As the corn kernels burst with sweetness, the cumin provides such rich and savory depth that I could swear it’s a quartet of musicians playing in my kitchen. Oh, and did I mention the copious amounts of oozy melted Monterey Jack?

This is healthy comfort food at its finest.

Ingredients

• Zucchini and Yellow Squash: Low-calorie vegetables, high in fiber and vitamins.
• Monterey Jack Cheese: Adds creaminess and a mild, buttery flavor.
• Corn Kernels: Sweet, crunchy, and rich in carbohydrates and fiber.
• Roma Tomatoes: Juicy, slightly tangy, and full of antioxidants.
• Olive Oil: Heart-healthy fat with anti-inflammatory properties.
• Cumin: Earthy spice boosting flavor and providing antioxidant benefits.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium zucchini, diced
• 2 medium yellow squash, diced
• 1 cup corn kernels (fresh, frozen, or canned)
• 2 Roma tomatoes, diced
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1 fresh jalapeño, seeded and minced (optional)
• Juice of 1 lime (optional)

How to Make this

1. In a large skillet, heat the olive oil on medium.

2. Add the onion, diced, and cook 4-5 minutes until translucent.

3. Add the minced garlic and cook for 30 seconds more, until the air is filled with the pleasing smell of freshly cooked garlic.

4. Add the diced zucchini and yellow squash to the skillet and sauté for about 5 minutes, or until they begin to soften.

5. Incorporate the corn kernels and the diced tomatoes. Then season with ground cumin, salt, and pepper.

6. Stir the mixture for 5-7 minutes until all the vegetables are tender.

7. Reduce the heat and scatter the reconstituted Monterey Jack cheese over the vegetables.

8. Put a lid on the frying pan and let it cook for 2-3 minutes, or until the cheese has melted.

9. Take the skillet off the heat and mix in the chopped fresh cilantro and minced jalapeño, if you’re using that.

10. Before serving, you might optionally squeeze lime juice over the dish. Enjoy!

Equipment Needed

1. Large skillet
2. Stove or cooktop
3. Cutting board
4. Chef’s knife
5. Measuring spoons
6. Measuring cups
7. Wooden spoon or spatula
8. Lid for the skillet
9. Citrus juicer (optional, for lime)

FAQ

• Can I make Calabacitas Con Queso without cheese?Absolutely, the cheese can be left out, or a dairy-free alternative can be used, for a vegan version.
• What can I use instead of fresh corn?If fresh corn is not available, canned or frozen corn works well.
• Is the jalapeño necessary?No, it’s not required. You may leave it out if you don’t want a dish that’s as strong.
• How do I store leftovers?Keep uneaten food in the refrigerator, in a container that seals tightly, for no more than 3 days.
• Can I add other vegetables?For sure! Bell peppers and mushrooms are excellent supplements.
• What protein can I add to this dish?Protein-rich foods, such as grilled chicken, shrimp, and black beans, are excellent for bolstering your protein intake.
• Can I prepare this dish ahead of time?Certainly! It is always a good practice to ready the vegetables in advance; they should be cooked, however, right before they make their grand appearance on the dinner table. Of course, cooking vegetables just before serving helps optimize both their texture and flavor.

Calabacitas Con Queso Recipe Substitutions and Variations

Canola oil or avocado oil can be used as substitutes for olive oil.
Use cheddar cheese or queso fresco in place of Monterey Jack cheese.
Corn kernels straight off the cob: Use canned corn (drained) or thawed frozen corn, as substitutes.
Cilantro: Replace it with fresh parsley, or skip it altogether if you want a less cilantro-like flavor.
Serrano pepper: Substitute with a jalapeño for a less spicy dish or omit for a more medium dish.

Pro Tips

1. Sauté Enhancement To enhance the sweetness and flavor of the onions, cook them slowly over medium-low heat for a bit longer than instructed, about 7-10 minutes, stirring often until they become caramelized.

2. Zucchini & Squash Prep Before adding the zucchini and yellow squash, lightly salt them in a bowl and let them sit for about 10 minutes. This helps draw out excess moisture, preventing the final dish from becoming watery.

3. Cheese Melting For a gooey and even cheese melt, shred your cheese from a block rather than using pre-shredded cheese. Pre-shredded cheese often contains anti-caking agents that can prevent smooth melting.

4. Flavor Infusion For more depth of flavor, consider toasting the ground cumin in the skillet just before adding the garlic. This can help release its oils and intensify its aroma.

5. Zesty Finish If using lime juice, consider zesting the lime before juicing it. The zest can be added to the dish along with the cilantro for an extra burst of citrus flavor.