Calabacitas (Mexican Style Squash)
Calabacitas is a traditional and beloved Mexican comfort food dish. Calabacitas means “little squash/zucchini” in Spanish. This dish is a delicious vegetable medley of corn, squash, tomatoes, chile, and onion. Our Hatch chopped green chile brings an added layer of flavor to this fresh and tasty dish of summers bounty. It is the perfect side dish for any meal and makes a great vegetarian filling for tacos, enchiladas, or burritos. Muy Delicioso!
Ingredients
- 2 tbsp. Olive oil
- ½ cup Onion (white or yellow) chopped
- 2 Cloves garlic minced
- 1 cup Summer squash sliced into half moons
- 2 cups Zucchini sliced into half moons
- ½ cup La Posta Hatch Hot or Medium Diced Green Chile*
- 1 ½ cups Cooked corn kernels
- 10 oz. Cherry tomatoes cut halves
- 2 tbsp. Chicken broth or vegetable broth
- 1 tsp. La Posta Hatch Green Chile Seasoning
- Freshly ground black pepper to taste
- 1 cup Shredded Asadero or Monterey Jack cheese
Instructions
- In a large skillet, heat oil over medium-high heat. Add onion and garlic and sauté for about 2-3 minutes. Add summer squash, zucchini, and tomato, mixing ingredients well. Cook until vegetables are tender, about 8-10 minutes.
- Reduce heat to low and stir in La Posta Hatch Hot Green Chile, corn, broth, Hatch Green Chile seasoning, and pepper. Simmer for about 6-8 minutes, until mixture is heated through.
- Remove from heat and sprinkle the shredded cheese. Cover skillet and allow to sit until cheese melts, 2-3 minutes.
- Pour into a serving dish and serve while warm.
Notes
* For a “creamier” version, substitute the Hatch Green Chile with 1 cup La Posta Green Chile Sauce & 6 oz. cream cheese in Step 2. You can use any variety of summer squash you like, combine several types together, or just use your favorite! Crumbled cotija cheese for additional garnish is delicious!