Calabacitas con Queso Mexico

Name: Calabacitas con Queso Mexico
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: MX
Ingredients: Mexican grey squash or zucchini diced; corn kernels fresh or frozen; poblano pepper roasted peeled and diced; tomato diced; onion diced; garlic cloves minced; Oaxacan quesillo or mozzarella shredded; oil; epazote or fresh coriander

A vibrant Mexican summer squash sauté with corn, roasted poblano, tomato, and melted Oaxacan cheese — a simple vegetarian side dish found on every home table across Mexico.

📅March 28, 2026

15mPrep

20mCook

4Servings

⭐ 4.6Rating

🌮

Nutrition Facts (per serving)

Protein 18%Fat 41%Carbs 41%

210kcalCalories

10gProtein

10gFat

22gCarbs

4gFiber

Ingredients

👥4

1⅓ lbMexican grey squash or zucchini diced
5⅓ ozcorn kernels fresh or frozen
5⅓ ozpoblano pepper roasted peeled and diced
7⅛ oztomato diced
3½ ozonion diced
2 wholegarlic cloves minced
5⅓ ozOaxacan quesillo or mozzarella shredded
1 tbspoil
10 gepazote or fresh coriander

Instructions

Sauté onion and garlic in oil over medium heat for 5 minutes.
Add squash and corn; cook 8 minutes until squash is just tender.
Stir in tomato, poblano, and epazote; cook 5 minutes.
Season with salt; scatter cheese over the top.
Cover pan for 2 minutes until cheese melts; serve immediately with warm tortillas.

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