One of the facts that people find surprising about authentic Mexican cooking, is the amount of produce that is used. And, yes, we do use our fair amount of cheese in various forms too. Most times, I mean, all the time, you will only see white cheese varieties for traditional dishes. I tease my friends all the time about the “yellow cheese” factor, Lol! It’s all good! I can rock some beautiful Tex Mex dishes with my favorite, colby jack cheese. It’s tasty! For today’s blog post, I share with you a simple, fresh and delicious recipe of Calabacitas Con Queso y Elote. Fresh calabacitas(zucchini), corn, tomatoes, poblano pepper all simmering in a fresh sauce with melted cheese. Yes, please! Not only a tasty meatless dish, but great served as a starter or appetizer. Serve with crusty bread, warm tortillas or homemade chips/tostadas. #guiltypleasures #mexicanfood
Calabacitas con Queso y Elote( Zucchini with Cheese and Corn)
Another easy and traditional Mexican dish that is a crowd pleaser. Great for a starter, light meal or a meatless meal.
- Olive oil
- 1 cup white onion sliced into strips
- 1 large poblano pepper sliced into strips
- 2 cloves garlic minced
- Salt and pepper to taste
- 2 large tomatoes 1 quartered, 1 diced
- 1-2 serrano peppers sliced
- 1/2 cup water
- 1 1/2 teaspoons Knorr chicken bouillon powder
- 1/2 teaspoon Mexican oregano crushed
- 1/2 teaspoon cumin
- 2 cups zucchini diced
- 1 full cup corn fresh off the cob(or frozen)
- 2 cups queso panela, asadero or muenster cheese cubed
- In a large skillet, heat 1 1/2 tablespoons of olive oil to medium heat. Add the onions, poblano and garlic. Season lightly with salt and pepper. Saute for 6 to 8 minutes. Add diced tomato and cook for another few minutes.
- While the vegetables cook, to the blender add, quartered tomato, sliced serrano, bouillon and 1/2 cup of water. Blend on high until smooth. Add to pan, along with oregano and cumin. Bring to a boil. Reduce to a simmer and cook for 5 minutes.
- Taste broth for salt and pepper. Add zucchini and corn to the pan. Stir well to combine and cook for 5 to 7 minutes. Add 1/2 of the cheese and push down into broth. Add remaining cheese, cover pan with lid and cook just until cheese has melted a bit. Serve right away. Yields 4 servings.
Tips~ I did not roast the poblano this time, but if you have time, I would suggest doing that. or add double the amount of roasted poblano, a little Mexican crema for rajas con queso y crema!
All that tasty broth just waiting for that fresh bolillo for dunking!
The beautiful zarape that my brother sent me from Houston was the perfect backdrop for this dish.