Mexican Queso-Fresco Calabacitas: A Flavorful Southwestern Vegetable Dish
Description
Embrace the vibrant flavors of the Southwest with this delightful Mexican Queso-Fresco Calabacitas, a delicious vegetable dish that harmoniously combines tender zucchini, sweet corn, and the smoky essence of poblano chile. The marriage of queso fresco and cheddar cheese atop the fresh vegetables creates a creamy, indulgent topping that elevates this dish, making it a perfect complement to a variety of Mexican cuisines. Whether served alongside tacos, enchiladas, or as a standalone side dish, this calabacitas recipe is sure to tantalize your taste buds.
Nutritional Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 115.3 kcal |
| Total Fat | 4.1 g |
| Saturated Fat | 0.6 g |
| Cholesterol | 0 mg |
| Sodium | 307.7 mg |
| Total Carbohydrates | 19.5 g |
| Dietary Fiber | 3.4 g |
| Sugars | 5.1 g |
| Protein | 3.7 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | onion |
| 1 | garlic clove |
| 4 – 6 | zucchini |
| 4 | frozen corn |
| 1 | tomato |
| 1 | poblano chile |
| 1 – 2 | salt (to taste) |
| 1/2 | queso fresco |
| 1 1/2 | cheddar cheese |
Instructions
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Prepare the Skillet: Begin by heating either oil or lard in a large skillet over medium heat. Once the oil is hot, add the diced onion and sauté until it becomes tender and translucent, releasing its sweet aroma, which should take about 3 to 4 minutes.
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Add Garlic and Vegetables: Introduce minced garlic into the skillet, stirring it into the onions for about 30 seconds, allowing its flavors to meld. Then, add the sliced zucchini and chopped tomatoes, cooking the mixture until the vegetables reach a crisp-tender state, approximately 5 to 7 minutes. The zucchini should retain a bit of firmness while absorbing the rich flavors of the onion and garlic.
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Preheat the Oven: While the vegetables are cooking, preheat your oven to 350°F (175°C). This step is essential as it prepares the oven for the final baking process, which will allow the cheeses to melt beautifully.
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Combine the Ingredients: In a large ovenproof casserole dish, combine the sautéed vegetable mixture with the chopped poblano chile and frozen corn. Sprinkle salt over the mixture, adjusting the amount according to your taste preferences, and stir everything together to ensure even seasoning.
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Layer with Cheese: Once the vegetable mixture is well combined, cover it generously with shredded queso fresco and cheddar cheese. This combination of cheeses will create a delectable, creamy topping that is essential for the dish’s overall flavor.
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Bake to Perfection: Place the casserole in the preheated oven and bake for approximately 15 to 20 minutes, or until the dish is warmed through and the cheese begins to develop a lovely golden color. The cheese should bubble invitingly, indicating that it is ready to be served.
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Serve and Enjoy: After removing the casserole from the oven, allow it to cool for a few minutes before serving. This dish is best enjoyed warm and pairs wonderfully with a range of Mexican dishes or can even be served as a hearty vegetarian main course. For those following a vegetarian diet, feel free to substitute the lard with a vegetable-based shortening, such as Crisco, to keep the dish meat-free without sacrificing flavor.
Conclusion
This Mexican Queso-Fresco Calabacitas recipe, rich in flavor and nutrition, is not only quick to prepare but also provides a satisfying way to incorporate healthy vegetables into your meals. Perfect for gatherings or family dinners, it brings a taste of the Southwest right to your table. Enjoy this colorful dish, knowing it complements many of your favorite Mexican recipes, making it a versatile addition to your culinary repertoire.
