Calabacitas translates to “zucchini” in Spanish. This flavorful dish will remind you of summer succotash.
Calabacitas
Ingredients
- 2 tablespoons butter
- 1/4 cup chopped yellow onion (Vidalia onion, if available)
- 1 red bell pepper, cored and chopped into small pieces
- 1/4 teaspoon salt
- 1/2 teaspoon cumin 1
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup canned green chilies or canned Hatch green chilies, drained
- 1 tablespoon Clark and Hopkins Chesapeake Bay Pepper Sauce available online or at select Kroger grocery stores
- 1 zucchini
- 1 yellow squash
- 1 ear corn, cooked
- 1 cup shredded Mexican cheese blend
- 2 ounces crumbled Queso Fresco
- Garnish: fresh cilantro leaves and lime wedges
Instructions
- Cut zucchini and yellow squash in half lengthwise, then cut each half into 1/4 inch slices. Set aside. Remove kernels from corn and set aside.
- Melt butter in large cast iron pan over medium heat. Add onion and garlic. Stir and cook until onions are transparent and beginning to lightly brown.
- Add red bell pepper and cook for 3 minutes or until pepper is beginning to soften.
- Add salt, cumin, black pepper, pepper sauce, chilies, zucchini and yellow squash.
- Stir and cook over medium low heat for 5 minutes or until zucchini and yellow squash are cooked. Add corn and stir.
- Add Mexican cheese blend and stir, continue cooking over low heat until cheese is melted.
- Remove from heat. Sprinkle each serving with Queso Fresco, squeeze a lime wedge over each serving and garnish with fresh cilantro leaves.
