Calabacitas Recipe

Name: Calabacitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 1/4 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); 1/2 cup unsalted tomato sauce; 3/4 teaspoon salt; 1 (4-ounce) can chopped green chiles, undrained; 1/2 cup sliced green onion tops; 1/2 cup chopped fresh cilantro; 8 lime wedges

Servings: persons

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 1/4 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)
1/2 cup unsalted tomato sauce
3/4 teaspoon salt
1 (4-ounce) can chopped green chiles, undrained
1/2 cup sliced green onion tops
1/2 cup chopped fresh cilantro
8 lime wedges

1
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.
2
Heat 1 tablespoon oil in pan. Add yellow squash and zucchini; cook 9 minutes or until edges are browned, stirring occasionally.
3
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.

306

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 13 ingredients. The key ingredients include: 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, 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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