Pay De Calabacitas Recipes

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CALABACITAS



Calabacitas image

This Calabacitas recipe is a beloved Mexican vegetable dish made from sauteed zucchini and squash, corn, onions, peppers, tomatoes and cheese.

Provided by Isabel Eats

Categories     Side

Time 30m

Number Of Ingredients 17

1 tablespoon olive oil
1 small onion, (diced)
1 poblano pepper, (diced)
1 jalapeno pepper, (diced (seeds removed if you don't want it spicy))
1 15-ounce can whole kernel corn, (drained)
2 plum tomatoes, (diced)
1 large zucchini, (sliced into half moons)
1 large yellow squash, (sliced into half moons)
3 cloves garlic, (minced)
2 teaspoons coarse kosher salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 cup water
1/2 cup shredded cheddar cheese
1/4 cup milk
optional garnishes: crumbled cotija cheese, chopped cilantro

Steps:

  • Heat olive oil in a large nonstick skillet over medium-high heat.
  • Add onions, poblanos, and jalapenos. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
  • Add corn and tomatoes. Cook for 5 more minutes, stirring occasionally.
  • Add zucchini, yellow squash, garlic, salt, black pepper, oregano and ground cumin. Stir to combine and cook for 5 minutes, stirring every minute or so.
  • Add water to skillet, reduce heat to low, cover and simmer for 5 minutes.
  • Uncover the skillet, add the shredded cheese and milk, and stir together until the cheese has fully melted.
  • Remove from heat, garnish with chopped cilantro and cotija cheese, and serve.

Nutrition Facts : ServingSize 1 /6th of recipe, Calories 149 kcal, Carbohydrate 17 g, Protein 6 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 962 mg, Fiber 2 g, Sugar 5 g

CALABACITAS



Calabacitas image

This vegetarian Calabacitas recipe is perfect for any stubborn carnivores out there! Loads of flavor made with healthy, fresh ingredients -- yum!!

Provided by Mexican Please

Time 30m

Number Of Ingredients 12

1.5 lbs. zucchini or squash (I used 2 larger zucchinis)
1 small onion
3 garlic cloves
1 jalapeno
3 plum tomatoes
2 cups corn kernels (I used a single can)
1 teaspoon Mexican oregano
3/4 teaspoon salt (plus more to taste)
freshly cracked black pepper
Cotija cheese (optional)
freshly chopped cilantro (optional)
olive oil

Steps:

  • Give the tomatoes a good rinse and let them roast in a 400F oven for 20 minutes or until you need them. I usually de-stem the tomatoes knowing that any juices leftover in the roasting pan will be used.
  • Finely chop a small onion and get it cooking in some oil over medium heat. Let it cook until it's starting to brown, approx. 7-10 minutes. Add three minced garlic cloves and cook for 30-60 seconds.
  • Take a couple spoonfuls of the onion-garlic mixture from the pan and add it to the blender -- this will eventually be combined with the roasted tomatoes.
  • Give the zucchinis a good rinse and cut them up into 1/4" sized pieces -- be sure to cut off the ends of the zucchinis and discard. Add the chopped zucchini to the onion-garlic mixture in the pan, along with 3/4 teaspoon salt, freshly cracked black pepper, and 1 teaspoon Mexican oregano. Stir well and let it saute for a couple minutes as you put the tomato mixture together.
  • Rinse the jalapeno and chop it up into quarters, discarding the stem. Add the roasted tomatoes to the blender along with 1/4 of the jalapeno. (There should also be a couple spoonfuls of the onion-garlic mixture in the blender.) Combine well and take a taste. Add additional slivers of the jalapeno until the heat tastes right to you. I used a larger jalapeno for this batch and only needed about half of it.
  • Add the tomato mixture back to the saucepan and let the zucchini simmer in it for a couple more minutes or until the zucchini is tender but still a little firm -- this batch cooked for a total of 7-8 minutes. If using canned corn you can add it in now as it doesn't need much time to heat up. If using fresh corn kernels you can add them in when you add the zucchini. (I usually drain and rinse canned corn but this is optional.)
  • Take a final taste for seasoning. I added another generous pinch of salt to this batch.
  • Serve immediately with your choice of garnish. Cotija cheese and freshly chopped cilantro are good options.
  • Store leftovers in an airtight container in the fridge where they will keep for a few days.

Nutrition Facts : Calories 118 kcal, Carbohydrate 25 g, Protein 5 g, Fat 1 g, Sodium 606 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving

CALABACITAS RECIPE



Calabacitas Recipe image

This Calabacitas Recipe is one from the heart of Mexico, but may find its home right in your heart. With summer squash being in full swing, you won't want to miss out on the opportunity to try a taste of an easy to make and truly authentic, Mexican dish.

Provided by Eligh Miller-Polivka

Time 30m

Number Of Ingredients 7

2 onions, I used Vadalia sweet but you can use white or yellow
3 bell peppers, you can use mini sweets as well
5-10 mini sweet (if you use mini sweet)
3 lbs of squash
1 tsp salt
1 tsp pepper
1 cup of shredded cheddar or mozzarella cheese (or more)

Steps:

  • Dice your onions and peppers and get them in the pan to begin caramelizing.
  • Dice your calabacitas and add them once your onions and peppers are done caramelizing.
  • Simmer until calabacitas are completely cooked
  • Add some shredded cheese to the top of your vegetables.
  • Enjoy!!!

CALABACITA CUPS



Calabacita Cups image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 20 servings

Number Of Ingredients 10

10 small zucchini
3 tablespoons olive oil
1/2 cup chopped white onion
1 tablespoon chopped garlic
2 cups corn
1/2 cup diced roasted red pepper
1/4 cup chopped green chile
Salt and pepper
1 cup queso fresco (fresh cheese)
2 tablespoons chopped fresh oregano

Steps:

  • Cut the zucchini into 1-inch sections, hollow inside using a melon baller or teaspoon leaving 1/4 inch on bottom, set aside.
  • In a saute pan heat 3 teaspoons of the olive oil and heat. Add the onion and cook until translucent. Add chopped garlic and corn, stir, and add roasted red pepper, green chile, and chopped oregano saute until corn is fully cooked. Season, to taste, with salt and pepper. Fill zucchini cups. Top with queso fresca and garnish with fresh oregano.

TORTA DE CALABACITAS



Torta de Calabacitas image

Provided by Food Network

Categories     dessert

Yield 6 to 8 servings

Number Of Ingredients 11

6 tablespoons vegetable oil
1 1/2 medium onions, thinly sliced
8 poblano chiles, roasted, peeled (see Note), and cut into 1/2 x I 1/2-inch strips
2 pounds plum tomatoes, peeled, seeded, and coarsely chopped
I teaspoon salt
1 1/2 pounds small zucchini, cut into 1/8-inch slices
Salt and freshly ground black pepper
2 tablespoon dry bread crumbs
3 large eggs, separated
6 ounces thinly sliced feta cheese, crumbled
3 tablespoons unsalted butter, at room temperature

Steps:

  • In a heavy skillet, heat the oil over medium-low heat. Saute the onions for 5 to 6 minutes, or until softened. Add the chiles, tomatoes, and salt to the pan and increase the heat to medium-high. Continue cooking for about 10 minutes, stirring frequently, until most of the liquid has evaporated. Set aside and allow to cool completely. In a large covered vegetable steamer, steam the zucchini for 5 to 6 minutes, or until tender but. not mushy. Season to taste, then remove the steamer from the pan and let them cool completely. Preheat the oven to 350 degrees and thoroughly butter a medium oven-proof casserole or souffle dish. Coat the inside of the dish with the bread crumbs. In a large mixing bowl, whip the egg whites with 1/4 teaspoon salt to stiff peaks, then add the egg yolks, beating them in well. The mixture will be frothy but stiff. Distribute a layer of zucchini slices in overlapping circles on the bottom of the casserole. Pour half of the sauce over the top in an even layer, then distribute 1/3 of the cheese over it. Cover the cheese with 1/3 of the beaten egg mixture, then dot with 1 tablespoon of the butter cut into tiny pieces. Repeat the layering in the same order and finish with a layer of zucchini topped with the last 1/3 of the beaten egg, butter, and cheese. Cook the torte on the top shelf of the oven until the eggs are set and the cheese has melted, about 25 to 30 minutes. Remove from the oven, let rest for 5 minutes, and serve.

SQUASH CALABACITAS



Squash Calabacitas image

A light lunch, or serve with cheese and tortillas. Also good as a side dish with your favorite Mexican food.

Provided by HAWAIIAN_MOMMA

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 30m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
4 small zucchini, diced
1 fresh poblano chile pepper, seeded and chopped
1 cup frozen whole kernel corn
1 (15 ounce) can black beans, rinsed and drained
½ teaspoon salt, or to taste

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, and cook, stirring until translucent. Add zucchini and poblano pepper, and saute until soft. Stir in corn and beans, and heat through. Season with salt to taste.

Nutrition Facts : Calories 212.3 calories, Carbohydrate 36.8 g, Fat 4.6 g, Fiber 11.1 g, Protein 10.1 g, SaturatedFat 0.7 g, Sodium 818.2 mg, Sugar 6.4 g

MEXICAN CALABACITAS



Mexican Calabacitas image

Make and share this Mexican Calabacitas recipe from Food.com.

Provided by Miss Annie

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 tablespoon corn oil
1 medium yellow onion, chopped
3 -4 medium zucchini, sliced
1 large tomatoes, chopped
1 (15 ounce) can whole kernel corn, drained
3 tablespoons green chili peppers, chopped
1/4 teaspoon salt
1 1/2 cups shredded cheddar cheese

Steps:

  • In a large skillet, cook onions for 2-3 minutes in oil over medium heat, until soft.
  • Add zucchini and tomatoes.
  • Cook for 2-3 minutes, until squash and tomatoes are tender.
  • Stir in corn, chile, salt and 1 cup of the cheese.
  • Pour this mixture into a greased casserole and sprinkle remaining cheese over top.
  • Bake at 350º for 15-20 minutes, or until cheese on top is melted.

Nutrition Facts : Calories 316.5, Fat 16.7, SaturatedFat 9.3, Cholesterol 44.5, Sodium 784.3, Carbohydrate 31.3, Fiber 4.9, Sugar 8.2, Protein 16

TORTA DE CALABACITAS



Torta de Calabacitas image

Categories     Cheese     Garlic     Onion     Side     Sauté     Vegetarian     Zucchini     Jalapeño     Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 8

5 tablespoons butter
1 large onion, chopped
2 teaspoons ground cumin
3 large zucchini (about 1 1/4 pounds), trimmed, grated
3 large garlic cloves, minced
3 tablespoons minced seeded jalapeños
3 11-inch flour tortillas
12 ounces Monterey Jack cheese, grated (about 4 cups)

Steps:

  • Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onion and cumin and sauté until tender, about 9 minutes. Add zucchini and garlic to skillet. Sauté until mixture is dry and zucchini is tender, about 14 minutes. Season with salt. Add jalapeños and cook 2 minutes. Transfer to bowl; cool.
  • Place 1 tortilla on oiled flat plate. Sprinkle 1/4 of cheese over evenly. Sprinkle 1/2 zucchini mixture over cheese. Sprinkle 1/4 of cheese over. Top with last tortilla and press firmly to compact torta.
  • Heat 1 tablespoon butter in heavy 12-inch skillet over medium heat. Slide torta into skillet. Cover and cook until bottom is golden brown, about 4 minutes . Using spatula, slide torta onto plate. Add remaining 1 tablespoon butter to skillet. Invert torta into skillet. Cook until bottom is golden brown, about 4 minutes. Transfer to platter. Let stand 5 minutes. Cut into wedges and serve.

CALABACITAS



Calabacitas image

I don't know where Nee got the name of this recipe but she made it for over 40 years and it is a family favorite.

Provided by Sherrybeth

Categories     Meat

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

6 slices bacon
1/2 cup onion, chopped
1 lb ground chuck
1 (10 ounce) can Rotel Tomatoes
1/2 lb zucchini, sliced
1/2 lb yellow squash, sliced

Steps:

  • In a large skillet, fry bacon until crispy.
  • Drain, crumble and set aside, reserving 2 tablespoons bacon grease.
  • In the reserved bacon grease, saute' the onions until clear.
  • Add the ground beef to the onions and cook until well browned.
  • Drain the meat, if necessary to remove most of the grease.
  • Add the tomatoes, zucchini and squash, cover and cook until the squash is tender.
  • Place cooked mixture in serving dish.
  • Salt and pepper to taste, and top with crumbled bacon.

Nutrition Facts : Calories 370.4, Fat 25.2, SaturatedFat 8.8, Cholesterol 96.8, Sodium 665, Carbohydrate 8, Fiber 1.3, Sugar 2.5, Protein 27.6

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