WHAT IS CALABACITAS RECIPES

CALABACITAS RECIPE | MYRECIPES

Calabacitas Recipe | MyRecipes image

This Southwestern summer squash mixture is a popular side dish throughout New Mexico and south Texas. Calabacitas means "little squash" in Spanish. Tuck it into tortillas for a vegetarian taco or add pork or chicken to make it a main.

Provided by MyRecipes

Total Time 25 minutes

Yield Serves 8 (serving size: about 1 cup squash mixture and 1 lime wedge)

Number Of Ingredients 13

Ingredients

2 tablespoons canola oil, divided
2 poblano chiles, seeded and cut into 3/4-inch pieces
1 red onion, cut into 1/2-inch wedges
2 large garlic cloves, minced
1?¼ pounds yellow squash (about 3 medium), halved lengthwise and thinly sliced
1 pound zucchini (2 medium), halved lengthwise and thinly sliced
1 cup fresh corn kernels (2 medium ears)
½ cup unsalted tomato sauce
¾ teaspoon salt
1 (4-ounce) can chopped green chiles, undrained
½ cup sliced green onion tops
½ cup chopped fresh cilantro
8 lime wedges

Steps:

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add poblano chiles and onion. Cook 5 minutes or until edges of vegetables are browned, stirring occasionally; add garlic last 1 minute of cook time. Remove vegetables from pan; keep warm.
Heat 1 tablespoon oil in pan. Add yellow squash and zucchini; cook 9 minutes or until edges are browned, stirring occasionally.
Stir in onion mixture, corn, and next 3 ingredients (through green chiles). Cook 3 minutes or until thoroughly heated, stirring frequently to deglaze pan. Remove from heat; stir in green onions. Sprinkle with cilantro, and serve with lime wedges.

Nutrition Facts : Calories 104 calories, CarbohydrateContent 15.2 g, FatContent 4.6 g, FiberContent 3.7 g, ProteinContent 3.3 g, SaturatedFatContent 0.5 g, SodiumContent 251 mg

CALABACITAS RECIPE | MYRECIPES

Calabacitas Recipe | MyRecipes image

This Southwestern summer squash mixture is a popular side dish throughout New Mexico and south Texas. Calabacitas means "little squash" in Spanish. Tuck it into tortillas for a vegetarian taco or add pork or chicken to make it a main.

Provided by MyRecipes

Total Time 25 minutes

Yield Serves 8 (serving size: about 1 cup squash mixture and 1 lime wedge)

Number Of Ingredients 13

Ingredients

2 tablespoons canola oil, divided
2 poblano chiles, seeded and cut into 3/4-inch pieces
1 red onion, cut into 1/2-inch wedges
2 large garlic cloves, minced
1?¼ pounds yellow squash (about 3 medium), halved lengthwise and thinly sliced
1 pound zucchini (2 medium), halved lengthwise and thinly sliced
1 cup fresh corn kernels (2 medium ears)
½ cup unsalted tomato sauce
¾ teaspoon salt
1 (4-ounce) can chopped green chiles, undrained
½ cup sliced green onion tops
½ cup chopped fresh cilantro
8 lime wedges

Steps:

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add poblano chiles and onion. Cook 5 minutes or until edges of vegetables are browned, stirring occasionally; add garlic last 1 minute of cook time. Remove vegetables from pan; keep warm.
Heat 1 tablespoon oil in pan. Add yellow squash and zucchini; cook 9 minutes or until edges are browned, stirring occasionally.
Stir in onion mixture, corn, and next 3 ingredients (through green chiles). Cook 3 minutes or until thoroughly heated, stirring frequently to deglaze pan. Remove from heat; stir in green onions. Sprinkle with cilantro, and serve with lime wedges.

Nutrition Facts : Calories 104 calories, CarbohydrateContent 15.2 g, FatContent 4.6 g, FiberContent 3.7 g, ProteinContent 3.3 g, SaturatedFatContent 0.5 g, SodiumContent 251 mg

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