CALABACITAS CON QUESO - ZUCCHINI WITH CHEESE
Zucchini, corn, tomatoes, bell peppers, and onions smothered in melted cheese! Yumm, great side dish, for any meal I serve with Mexican food, and an old family favorite.
Provided by Jyn
Categories Side Dish Vegetables Squash Zucchini
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- In a saucepan with a lid, combine zucchini, corn, onion, green pepper, tomato, and vegetable oil. Cover, and cook over medium heat until tender.
- Gently stir in the sugar; add cheese on top, but do not stir. Cover, and continue cooking until cheese is melted. Stir, and add remaining cheese; cover, and continue cooking until melted. Serve warm.
Nutrition Facts : Calories 539.6 calories, Carbohydrate 22.8 g, Cholesterol 101 mg, Fat 37.6 g, Fiber 3.5 g, Protein 31.6 g, SaturatedFat 22.2 g, Sodium 834.1 mg, Sugar 7.9 g
CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)
One of the most popular Mexican side dishes. It is so good, that Mexicans often double the portion and eat it as main dish with warm tortillas. This is a keeper for vegetarians and meat lovers.
Provided by gem
Categories Side Dish Vegetables Tomatoes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.
- Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.
Nutrition Facts : Calories 120.6 calories, Carbohydrate 17.8 g, Cholesterol 5.8 mg, Fat 4.9 g, Fiber 3.5 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 83.2 mg, Sugar 4.8 g
CALABACITAS CON QUESO Y ELOTE( ZUCCHINI WITH CHEESE AND CORN)
Another easy and traditional Mexican dish that is a crowd pleaser. Great for a starter, light meal or a meatless meal.
Provided by Sonia
Categories Appetizer
Number Of Ingredients 14
Steps:
- In a large skillet, heat 1 1/2 tablespoons of olive oil to medium heat. Add the onions, poblano and garlic. Season lightly with salt and pepper. Saute for 6 to 8 minutes. Add diced tomato and cook for another few minutes.
- While the vegetables cook, to the blender add, quartered tomato, sliced serrano, bouillon and 1/2 cup of water. Blend on high until smooth. Add to pan, along with oregano and cumin. Bring to a boil. Reduce to a simmer and cook for 5 minutes.
- Taste broth for salt and pepper. Add zucchini and corn to the pan. Stir well to combine and cook for 5 to 7 minutes. Add 1/2 of the cheese and push down into broth. Add remaining cheese, cover pan with lid and cook just until cheese has melted a bit. Serve right away. Yields 4 servings.
ZUCCHINI WITH CORN AND CHEESE (CALABACITAS CON ELOTE Y QUESO )
We loved this flavorful zucchini summer side dish. The savory zucchini pairs well with the sweet flavors from the corn and onion. Simple to make, the melty cheese on top makes this feel indulgent. Great will grilled chicken and steak.
Provided by Trina Alaniz @bagma
Categories Vegetables
Number Of Ingredients 7
Steps:
- Wash and trim both ends of the zucchini. Cut zucchini down the middle in a cross and then slice across. Do not cut too thin or too thick..
- Slice off kernels of corn from the cob.
- Place the above veggies in a medium-size skillet that has a fitting lid.
- Add the tomatoes and onions on top of the veggies. Add salt.
- Pour water over the top. Cover and cook over med heat for approximately 15 min.
- After 15 min, toss gently to mix ingredients and taste for salt.
- Lower heat to low. Cover, simmer, and cook for an additional 5 to 7 min until zucchini is tender. Turn off the heat.
- Remove the lid and spread cheese over the top. Cover with lid until cheese melts.
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