CALABACITAS with COTIJA CRUMBLE

by | Aug 20, 2024 | Cheese, Chilis, Corn, Dairy, Gluten Free, Heirloom Tomatoes, Recipes, Seasonal Produce, Sides, Skillet Cooking, Squash, Vegan Option, Vegetarian, Zucchini | 0 comments

Calabacitas is a favorite recipe and a fantastic dish to make in the late summer months particularly, as we usually have a mother load of squash, tomatoes, corn and peppers. We are lucky to have a large garden that gives us so much food. With the exception of the cilantro, all the vegetables and aromatics in this recipe are from our gardens. BUT if you’re reading this in fall, winter or spring, most of these fresh ingredients can be found in local markets and grocery stores.

Calabacitas is a squash dish with literally hundreds of variations that can include corn, tomatoes, peppers, chiles, herbs and cheese. Depending on your tastes, you can go spicy or not, add dairy or not, lots of garlic or not and add a variety of toppings such as cilantro, avocado, green onion and cheese. Typically you’ll see photos of the finished dish with vibrant colors ~ lots of greens, reds and yellows. I think the color is as important as the flavors. Consider what you’ll be using so you have a food rainbow. I also like suggesting textural elements. You can easily achieve this by cutting vegetables a little chunkier, slicing peppers in rings as well as a dice and not overcooking so everything maintains a gentle bite.

This recipe is full of flavor and not very spicy at all. However, if you prefer less spice, the recipe can easily be adapted to your tastes.

Makes 6 portions

INGREDIENTS

  • 2 T butter, plus 1 additional tablespoon for sautéing squash
  • 1 T Extra Virgin Olive Oil
  • 1 medium onion, chopped (approximately 1-1/2 cups)
  • 2 large poblano peppers, stemmed and seeds removed (one pepper diced, one pepper cut in rings)
  • 1 large serrano pepper, seeded and cut in rings
  • 1 jalapeno, minced
  • 1 large green bell pepper, seeded and diced
  • 2 T Mexican oregano leaf
  • 1/2 tsp Kosher salt, plus more for finishing
  • 1/4 tsp cracked black pepper
  • 4 large cloves fresh garlic, minced (approximately 3 tablespoons)
  • 1 medium to large crookneck yellow squash or medium yellow summer squash, seeds removed, diced in 1/2″ pieces (approximately 2 cups)
  • 1 medium to large zucchini squash diced in 1/2″ pieces (approximately 2 cups)
  • 1-1/2 C fresh corn kernels
  • 1 C red and orange heirloom cherry tomatoes, halved
  • 1/2 C cotija cheese, crumbled
  • 2 green onions thinly sliced, both green and white parts
  • 1/4 C cilantro (optional)
In a large skillet heat on medium heat, add 2 tablespoons butter and the olive. Add onion; cook and stir 4 to 5 minutes until softened. Add garlic; cook 1 minute. Add poblano serrano, jalapeno, green bell pepper, oregano, salt and pepper. Cook 4 to 5 minutes, stirring often. When peppers are softened, add in 1 more tablespoon butter and the diced zucchini and yellow squash. Cook another 5 minutes. Add corn and tomatoes and cook 4-5 minutes.longer. Most of the liquid should be evaporated at this point. Taste for seasoning and add salt and pepper as needed. Finish with crumbled cotija cheese and garnish with green onion and cilantro.

COOK’S NOTES

  • To make this dish vegan, omit the butter and cotija.  Replace butter with olive oil.
  • This dish is just as delicious without cotija cheese! AND the colors are gorgeous!
  • We didn’t have red bell pepper, but this dish usually has both green and red bells. The addition of tomatoes adds the vibrant color this dish typically has.
  • There are many variations of this dish, but always includes squash, peppers, onion and garlic. When selecting a squash, make sure it is a variety that will hold up to the cooking process. Zucchini and yellow squash are the best choices
  • If you can not get fresh corn, frozen will do!
  • If you can not get fresh poblanos or Serranos, canned green chiles will work just fine
  • Although not traditional, a sprinkle of ancho chili powder is a nice addition to the flavor profile.
  • Many recipes call for shredded cheese at the end. Monterey Jack or cheddar are good cheeses to choose.
  • Serve this dish with seasoned rice, grilled steak or chicken, guacamole and chips

DID YOU KNOW?

Calabacitas is the Spanish word for little squash. It can refer to both zucchini and yellow squash, which are both part of this recipe!  This colorful dish was first recorded from Pueblo origins in the 16th century when winter squash were the main ingredient for the development of the dish ~ which now has literally hundreds of variations, including cheese, tomatoes, herbs and a variety of peppers. The trade routes of this period resulted in the addition of New Mexico chiles being added to the dish, but not all recipes include chiles.

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