Calabacitas Recipe

I have been enjoying all the Calabacitas here in New Mexico as squash and green chile are in season!!!

I wanted to make my own and try it in delicious Calabacitas Quesadillas and it turned out soooo delicious so I knew I had to share it with you!

Versions of this “little squashes” sauté have been made for centuries. Experiment with substituting other varieties of squash. Preparing calabacitas is fast, easy, and forgiving so feel free to make it your own.

It seems that everyone has a different way of making them — some with butter and others with lots of melty cheese. If you ever find yourself at a restaurant in New Mexico, it’s very likely that you’ll stumble across Calabacitas as a side dish. So simple to make, but an addicting recipe that will have everyone coming back for more, especially when covered in cheese.

Today I decided to stuff Calabacitas into a flour tortilla with plenty of Oaxaca cheese!

Ingredients

  • 1 teaspoon green chile flavored olive oil

  • 2 teaspoons Brightland Rosette olive oil (it’s garlic infused and sooo delicious)

  • 1 small yellow onion, diced

  • 1 green chile, seeded and diced

  • 1 small zucchini, quartered

  • 1 small yellow squash quartered

  • Kernels from 3 ears of sweet fresh corn

  • 1/4 teaspoon cumin

  • Freshly ground salt and pepper, to taste

  • 2 large tortillas

  • 1/2 cup Oaxaca Cheese

    Instructions

    Add olive oils to a medium skillet and place over medium heat. Next add in onion, green chile, zucchini , yellow squash, and corn; saute for 5-6 minutes or until onion begins to soften and become translucent. Stir in cumin and salt and pepper. Remove from heat and set aside in a bowl.

    In the same skillet, add another teaspoon of oil or spray with nonstick cooking spray. Add 1 whole tortilla and then most of the calabacitas mixture. Top with cheese then top with the other tortilla. Cook 2-4 minutes or until the side is golden brown. Flip tortilla to the other side and cook until golden brown and cheese is melted.

    Cut into 4 large slices or 6 medium slices. Serves 2 people. Serve with salsa!

    Enjoy!!

RecipesSamantha RubleComment