Calabacitas (New Mexican summer squash) is a refreshing and nutritious vegetable side dish that can be served along side different grilled meats, enchiladas, or eaten on it’s own. The “Three Sisters” of agriculture – corn, beans, and squash – are the cornerstone of the cuisines of New Mexico and Arizona. All were essential to the survival of indigenous Americans and later the colonists in both Mexico and the American Southwest, especially with the limited protein available in such an arid environment. while this dish may be missing the beans to make it a true trifecta, two out of three sisters ain’t bad.

Calabacitas Con Queso – New Mexico Summer Squash With Cheese

Calabacitas is a scrumptious dish of fresh zucchini, summer squash, onions and tomatoes cooked up with sweet corn and green chiles. This version throws in some queso fresco as well. This fantastic vegetable dish is served throughout New Mexico and is easily made in under 30 minutes.

5 from 2 votes

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Course: Side Dish

Cuisine: American Southwest, New Mexico, North American

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Author: My Hungry Traveler

Equipment

Large skillet or wok

Ingredients

2 tbsp Olive oil (Sub: vegetable oil)
2 tbsp Butter
2 medium Zucchini
2 medium Summer squash or zucchini
1 medium Onion
2 cups Sweet corn kernels, fresh, canned or frozen
15 small Grape tomatoes (optional)
2 tsp Salt
1 tsp Black pepper
4 oz Canned diced green chiles, drained
1 cup Queso fresco, crumbled (Sub: grated Monterey Jack, cheddar cheese, or rinsed feta cheese)
2 tbsp Half & Half (optional)
Fresh chopped cilantro or parsley (optional garnish)

US Customary – Metric

Instructions

Prep – Chop onion. Cut cherry tomatoes in half. Cut zucchini and summer squash into bite-sized chunks by slicing each into 4 longways strips. Then cut each crossways into ½-inch pieces.
2 medium Zucchini, 2 medium Summer squash or zucchini, 1 medium Onion, 15 small Grape tomatoes (optional)
Cook – Warm butter and oil in a large skillet over medium heat. Sauté onions until they become soft, 4-5 minutes. Add zucchini and squash and sauté until they soften slightly, another 3-4 minutes. Stir in corn and diced chiles and sauté for 5 minutes. Add tomatoes and sauté 5 minutes more. Transfer calabacitas to a serving bowl. Season with salt and pepper. Mix in cheese, cilantro, and serve.
2 tbsp Olive oil (Sub: vegetable oil), 2 tbsp Butter, 2 cups Sweet corn kernels, fresh, canned or frozen, 2 tsp Salt, 1 tsp Black pepper, 4 oz Canned diced green chiles, drained, 1 cup Queso fresco, crumbled (Sub: grated Monterey Jack, cheddar cheese, or rinsed feta cheese), Fresh chopped cilantro or parsley (optional garnish)