Calabacitas Recipe

🧂 Ingredients

• 2 poblano peppers

  you can also use Anaheim peppers, any New Mexican varieties, even bell peppers work for super mild, or others
• 1 jalapeno pepper

  optional, for a spicier version
• 1 tablespoon olive oil
• 1 medium onion

  diced
• 3 cloves garlic

  diced
• 2 small zucchinis

  cubed
• 2 small summer squash

  cubed
• 1 cup fresh corn kernels

  canned or frozen are fine to use
• 1 teaspoon Mexican oregano
• 1 teaspoon ancho powder

  or use your favorite chili powder blend
• 1 teaspoon red pepper flakes

  optional, for a spicier version
• ½ teaspoon cumin
• Salt to taste
• 1/4 cup Chopped cilantro
• Extra chopped cilantro, crumbly white cheese and red pepper flakes for garnish
• 1/4 cup Mexican crema or sour cream

  or use milk
• ½ cup cotija cheese

  grated (use 1 cup for cheesier – you can sub in other melty cheeses, like Monterrey jack)

Instructions

• 1 ROAST THE PEPPERS. Slice the poblano peppers in half lengthwise and scoop out
  the insides. Remove the stems. Set them onto a baking sheet and bake them at 350
  degrees 20-30 minutes, or until the skins char and bubble. You can also broil
  them about 12-15 minutes to the same effect.
• 2 Remove from heat and place them into a paper bag or baggie for a few minutes.
  The heat will steam them and loosen the skins.
• 3 Peel away the skins and roughly chop the peppers. Set them aside for now.
• 4 Cook the Onion, Jalapeno and Garlic. Heat the olive oil in a large pan or
  skillet and add the onions and jalapeno pepper. Cook for 5 minutes to soften.
• 5 Add the garlic and cook for 1 minute, until the garlic becomes fragrant.
• 6 Cook the Zucchini and Squash. Add the zucchini, squash, corn, Mexican oregano,
  ancho powder, chili flakes, cumin and salt to taste. Sauté until just tender,
  3-4 minutes, to your preference.
• 7 Stir. Stir in the chopped peppers and chopped cilantro. Heat through.
• 8 Garnish. Garnish with fresh cilantro, crumbly white cheese and red pepper flakes
• 9 FOR CREAMY-CHEESY VERSION
• 10 Stir in the Mexican crema and cotija cheese until it melts through along with
  the chopped peppers and cilantro over low heat.

Nutrition Info