Recipe by Jyn
"Zucchini, corn, tomatoes, bell peppers, and onions smothered in melted cheese! Yumm, great side dish, for any meal I serve with Mexican food, and an old family favorite."
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1 1/2 pounds
zucchini, cut into bite sized pieces
1 (15.25 ounce) can
whole kernel corn
green bell pepper, coarsely chopped
tomato, coarsely chopped
1 1/2 pounds
Monterey Jack cheese, cubed
I did make some additions to this, so I suppose I can't really rate it fairly - but it turned out awesome, so I'll share what I did. I sauteed the onion first and when it was translucent I removed it from the pan and set aside. I then sauteed all of the other veggies (doubling the tomato) until they were a little more than crisp tender. I then added some cooked chicken breast (about a pound) and the cooked onion in with the veggies and cooked a couple of minutes until heated through. I then added about a cup of shredded queso cheese, stirred and then put a second cup over the top, covered and let the cheese melt. I served with flour tortillas and Mexican rice. It was really good.
My mom makes her calabasa similar to this she add mozzerella or munster cheese.Instead of bell peppers she chops 1/2 of a jalapeno and adds a 1/2 cup of cream cheese.This one was still good but i love moms.
WHOA! That is a TON of cheese. We cooked everything in a huge skillet for about 15 minutes with the lid on. Then shut off the heat and let rest about 30 minutes. As we transfered the zucchini to the serving dish, we slowly sprinkled in the cheese in layers and stirred as we went. Out of a 1 pound bag, we used MAYBE 1/3rd of it. It was cheese enough to hold the various veggies together without being overwhelming and making a huge mess. (Also cut a ton of calories out of it) Definately will make again.
At first, I was going to rate this recipe 3 stars. I had to add A LOT of spices before it tasted less bland and I was even tempted to add bacon! Which means something because I'm not one of those "let's add bacon to everthing" cook... Then I checked the amount of cheese and noticed I had used only a third of the recommended amount! I guess with 1.5 lb of cheese it won't be bland anymore. However, we really enjoyed the dish and I'm probably making it again soon. With less cheese and more spices, it's healthier and you can afford it several times a month!
Pablano instead of bell pepper. Olive Oil instead of vegetable. Eighty-Six the sugar and use cheese to suit your taste. IMHO non-fat cheese doesn't melt or blend at all and low fat cheese just doesn't give the same mouth feel. It's worth the extra fat and calories (to me) to use real MJ cheese or pepper jack. If you're not vegan or opting for a vegetarian meal, throw some leftover pork or chicken or even beef in it, to round it out to a full meal with tortillas.
This was really good!! I normally like a lot of seasonings, but this was perfect as is. The combination of vegetables works well. I skipped the cheese, and served it as a side dish to enchiladas and mexican rice. My husband, who doesn't like zucchini, thought it was really good too!
Very good. I use fresh corn and butter instead of the vegetable oil. Also, I omit the sugar and use about 1/2 pound of sliced cheddar cheese. I use 1 diced jalapeno chile instead of the bell pepper to give it more of a kick. Make sure you let the cheese completely melt before serving.
This was just okay, definately needs some spices. I added garlic, a chipolte chile in adobo, and green onions and it still seemed a bit bland. Left out the sugar, didn't add as much cheese. May be okay with some tweaking.
* Percent Daily Values are based on a 2,000 calorie diet.
Calabacitas Con Queso - Zucchini with Cheese
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 338
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