Yield: 6 Servings
Calabacitas Recipe
Fresh Mexican summer squash is cooked with tomatoes, onions, and corn in this easy Calabacitas Recipe. Add some jalapeños if you like it spicy, and serve with a sprinkle of queso fresco and Mexican crema. The perfect side for any meal!
Ingredients
- 1 tablespoon olive oil
- ½ cup white onion, diced
- 2 garlic cloves, minced
- 6 roma tomatoes, diced
- 1 jalapeño, seeded and diced, optional
- 1 ½ teaspoon salt, or chicken bouillon
- 1 cup corn kernels, frozen or fresh
- 3 large or 6 small mexican squash or zucchini, cubed
- ¼ cup minced cilantro
- ¼ cup crumbled queso fresco
- ¼ cup Mexican crema
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Instructions
- Heat the olive oil in a large frying pan over medium heat, add the onions and cook for 3 minutes, until starting to become translucent.
- Add the garlic, tomatoes, jalapeños, and salt (or bouillon). Cook for another 5 minutes.
- Add the corn and squash and gently stir to combine. Cover with a lid and cook for approximately 15 minutes. Check the squash occasionally for doneness (you want it to be fork tender), but don’t stir.
- When the squash is tender, remove from the heat and sprinkle with cilantro, queso fresco and drizzle some Mexican cream over the top. Serve immediately!
Nutrition
Serving: 1, Calories: 153kcal, Carbohydrates: 18g, Protein: 5g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Cholesterol: 12mg, Sodium: 626mg, Fiber: 4g, Sugar: 9g