Calabacitas con Queso y Elotes (Zucchini and Cheese)
This Mexican recipe is loaded with vegetables and no one can say that it’s boring or dull by any means. The ultra cheesy factor is a winning element of the classic “calabacitas con queso”.
But first let me translate you the name of this recipe:
This dish is basically that. A mix zucchini and corn topped with melted cheese + some other veggies for flavor.
This recipe is a great way to get your vegetables with a ton of flavor thanks to the garlic and the jalapeños. Definitely, it’s not a dull veggies side dish. It has a lot of Mexican spicy in it.
I like to use this recipe as a side dish for dinner or as a light lunch. In Mexico, they even eat it as a taco filling.
Can you reheat calabacitas con queso y elotes?
Yes, this is a great dish to take to the office. You can reheat it in the microwave for 5 minutes on medium heat to get the perfect melted cheese.
After you reheat it you need to eat it right away or the cheese will solidify rather quickly.
I hope you enjoy this recipe as much as I do and I see you in the next one!
More Mexican Recipes
- 1 big zucchini cut into dices
- 1 onion cut into dices
- 1 to mato cut into dices
- 1 garlic minced
- ½ cup sweet corn
- 1 cup shredded mozzarella
- 1 tsp oregano
- 1 jalapeño cut into tiny dices
- 1 tsp olive oil
- Salt and pepper to taste
In a big pan heat the olive oil over medium heat. Toss the onion and the garlic and cook for 2 minutes.
Add tomato and the jalapeño and cook for another 2 minutes.
Toss the zucchini and the corn. Season with oregano, salt, and pepper. Cook over low heat for 5 minutes until you see the zucchini soft.
Cover with mozzarella cheese and put a lid on it and cook for 2 minutes until the cheese is completely melted. Serve immediately.