by | Jul 25, 2017 | Recipes, CSA Member Updates

The word “calabacitas” is Spanish for “little squash”, but it has come to refer to a dish made with summer squash, chili peppers and corn, often topped with crumbled or grated cheese. This recipe was found on the blog “MJ’s Kitchen”. She shares classic recipes from New Mexico, often featuring the chili peppers so abundant in that part of the country.
Prep and Cook time: less than 30 minutes
Servings: 4
1 Tablespoon Canola oil or olive oil
1/2 cup Onion, minced
1 pound Yellow Squash or Zucchini, ¼” slices (about 2 medium squash, can use a combination of the two)
1 cup Corn (fresh, frozen or canned)
1/2 cup Green Chili Peppers, roasted, peeled, and chopped
(Note: Roasted green bell peppers may be substituted for the chili peppers)
1 teaspoon fresh Mexican Oregano or ½ tsp. dried oregano (any kind)
1/8 teaspoon Salt
A couple shakes of Pepper
Optional: 1/2 cup of queso fresco (Mexican cheese) or mozzarella or cheddar cheese
1. In a large skillet, heat the oil over medium low heat. Add the onion and sauté for several minutes, until caramelized. Watch carefully so it doesn’t burn.
2. Add the squash and sauté for 5 minutes or until the squash just starts to soften. Flip the squash over occasionally to ensure that all of it cooks.
3. Add the corn, green chili peppers, and oregano, salt and pepper. Cook for 2 minutes.
4. Top with the crumbled queso fresco or grated mozzarella or cheddar cheese.
5. Taste, add more salt if needed.
6. Let rest a minute or two before serving.
Variation: Chopped fresh tomatoes may also be tossed in with the corn for added color and flavor.

CSA Produce

Produce Featured in this Recipe

Yellow Onions

Yellow Onions

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Sweet Corn

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