Calabacitas
This colorful and flavorful skillet dish is a celebration of summer produce. A medley of diced vegetables, including bell peppers, zucchini, squash, and corn, sautéed to perfection and finished with a cheesy topping. This dish is a wonderful way to enjoy the bounty of the season in a simple and satisfying meal.
— Constant Cookbook
Ingredients
- 1 tablespoon vegetable oil
- 1 Yellow Onion, diced
- 1 Poblano Pepper, diced
- 3 cloves garlic, roughly chopped
- 1 Red Bell Pepper, diced
- 1 Orange Bell Pepper, diced
- 1 Zucchini, diced
- 1 Yellow Squash, diced
- 1 cup frozen yellow corn
- 1 4-ounces can green chiles
- 1 cup Cherry Tomatoes, halved
- Kosher salt and freshly cracked black pepper to taste
- 1-2 cups freshly grated cheddar cheese
Instructions
- In a large cast iron skillet, heat the vegetable oil over medium high heat. Add the onion and poblano pepper and sauté for 4-5 minutes until the onion is translucent. Add the garlic and stir to combine.
- Add the various bell peppers, zucchini and yellow squash and cook for another 5 minutes until the zucchini and squash are slightly soft. Stir in the corn and green chiles and continue to sauté for a few minutes more until the corn is warmed through. Remove the skillet from the heat and add the tomatoes, stir to combine.
- Top the mixture with the grated cheddar cheese and cover for a few minutes to melt the cheese. Serve immediately.
Nutrition
- Calories: 166 kcal
- Carbohydrate Content: 16 g
- Protein Content: 7 g
- Fat Content: 9 g
- Saturated Fat Content: 4 g
- Trans Fat Content: 0.01 g
- Cholesterol Content: 19 mg
- Sodium Content: 239 mg
- Fiber Content: 3 g
- Sugar Content: 6 g
- Unsaturated Fat Content: 4 g
- Serving Size: 1 serving
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