Why You’ll Love This Calabacitas Recipe
Calabacitas—the Spanish word for “little squashes”—is a heritage dish across New Mexico and the Southwest, yet it rarely makes weeknight menus elsewhere. This version keeps the traditional chile-corn trio while fixing two common complaints: soggy squash and bland flavor. A hot skillet evaporates moisture fast, oregano-cumin seasoning wakes up the veggies, and a blanket of cotija cheese (or my vegan queso) melts into every bite.
Pair it recipe with Mexican black beans for an easy meatless plate or serve alongside grilled chicken. Either way, you’ll finally have a non-starchy veggie side that feels right with tacos.
Craving crunch? A crisp Mexican chopped salad adds cool contrast and makes the meal picnic-ready for peak farmers market season.
Ingredients You’ll Need
- Zucchini & yellow summer squash – tender “calabacitas” that cook in minutes; sub all zucchini when gardens overflow.
- Poblano or Hatch green chile – mild heat and that unmistakable New Mexico note.
- Tomatoes – fresh acidity binds the skillet; cherry tomatoes stay intact.
- Sweet corn kernels – optional but classic; fresh, frozen or even fire-roasted.
- Onion & garlic – the aromatic base.
- Dried oregano & cumin – bloom in oil for earthiness.
- Cheese – Oaxaca for melt, cotija cheese for salty crumble, or dairy-free queso.
- Olive oil, sea salt, black pepper – pantry staples that pull everything together.
How to Make This Calabacitas Recipe
Step 1: Heat oil in a large pan over medium-high heat; sauté onion and poblano 4 min until translucent, seasoning with salt and black pepper.
Step 2: Stir in garlic; cook 1 min until fragrant.
Step 3: Toast oregano and cumin 30 seconds, then add squash, corn, and tomatoes. Cook 3–4 min, stirring just enough, until squash is crisp-tender.
Step 4: Turn off the heat. Scatter shredded cheese, cover, and let melt 2 min. Garnish with cilantro, taste for salt, and bring straight to the table.
Pro Tips to Prevent Watery Squash
- High heat + wide pan allows steam to escape. Crowding traps moisture.
- Cut squash into ½-inch pieces—thin slices turn limp fast.
- If using very juicy tomatoes, scoop out the seeds or sauté them first.
- Dairy-free? Skip cheese entirely or melt plant-based shreds in Step 4.
Turning Leftovers into Lunch
The next day, tuck leftover calabacitas into sheet-pan veggie quesadillas for a zero-waste meal. Store cooled veggies in an airtight container up to four days.
Recipe FAQs
High heat, minimal stirring, and cutting squash into bite-size chunks preserve texture.
Absolutely—just increase squash or stir in diced bell pepper.
Oaxaca or Monterey Jack gives that stretchy finish; cotija cheese adds a salty crumble but doesn’t melt.
Omit dairy or use plant-based cheese; all other ingredients are naturally vegan and gluten-free.
When the time of year gifts an avalanche of zucchini, skip another loaf of bread and sauté this vibrant Mexican calabacitas instead. It’s proof that side dishes can hit your veggie goals and still feel comforting. Make it tonight, leave a comment with your twist, and tag me when you give those leftovers new life!
More Mexican-Inspired Recipes
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Easy Calabacitas Recipe (Zucchini, Corn & Green Chile Skillet)
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 1 poblano or green bell pepper, stemmed, seeded, and chopped
- 3 cloves garlic, chopped
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 2 pounds mixed zucchini and summer squash, trimmed and chopped (about 4 medium squash)
- ¾ cup sweet corn kernels, optional
- 2 medium tomatoes, cored and chopped or 1 ½ cups cherry tomatoes, halved
- 1-2 cups shredded Mexican cheese blend or Oaxaca cheese, or your favorite melty plant-based cheese or my vegan queso
- Garnish: fresh cilantro, chopped
Instructions
- Heat the oil in a large skillet over medium heat. Sauté the onion and poblano pepper and season with salt and pepper. Cook until onions are tender and translucent but not fully caramelized.
- Add the garlic. Cook until fragrant, about 1-2 minutes.
- Add the oregano and cumin and stir until fragrant, about 30 seconds. Add squash and tomato and cook, stirring occasionally until zucchini is just tender. Zucchini does not take long to become tender, maybe just a few minutes. Season with salt and pepper to taste.
- Turn off the heat, top with cheese and cover with a lid. Let the cheese melt for a few minutes. Garnish with cilantro.
Notes
- High heat + wide pan allows steam to escape. Crowding traps moisture.
- Cut squash in ½-inch pieces—thin slices turn limp fast.
- If using very juicy tomatoes, scoop out seeds or sauté them first.
- Dairy-free? Skip cheese entirely or melt plant-based shreds in Step 4.
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