Calabacitas Recipe

Name: Calabacitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-3 tablespoons olive oil; 2 poblano peppers; 2 yellow squash; 2 zucchini; 1/4 red onion; 2 cloves garlic; 1 cob corn; salt; 1 teaspoon cumin; 1/4 cup chopped cilantro; 1 lime

Servings: persons

2-3 tablespoons olive oil
2 poblano peppers
2 yellow squash
2 zucchini
1/4 red onion
2 cloves garlic
1 cob corn
salt
1 teaspoon cumin
1/4 cup chopped cilantro
1 lime

1
["Roast your chilis - I do this on the grill but you can do it over a gas burner or in the broiler, use what you have! Blacken the skins and then wrap them in a tea towel for a few minutes. Pull the skins off and rinse the seeds out. Chop them coarsely.", "Prep the rest - cut the squashes into bit size pieces. mince the garlic and cut the onion into a large dice. Cut the corn off of the cob into a bowl - catch the ""milk"" as well (Amanda demonstrates this in the corn chowder video). Rough chop the cilantro.", "Heat the olive oil to med - high and add the onion and a pinch of salt. Saute until it is just turning clear, then add the garlic and saute another minute or so. In with the squash, corn and cumin, and saute until they are just tender. Add the chilis, taste and adjust the salt. Stir in the cilantro and juice from the lime, turn off the heat, and serve!"]

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2-3 tablespoons olive oil, 2 poblano peppers, 2 yellow squash, 2 zucchini, and more.

Yes, Calabacitas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Calabacitas

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