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SideChef
Recipes
American
New Mexico Green Chile Calabacitas
Recipe

10 INGREDIENTS • 4 STEPS • 20MINS

New Mexico Green Chile Calabacitas

3.3
3 ratings
Editor's Choice
Editor's Choice
New Mexico inspired Green Chile Calabacitas, a delightful side dish made of zucchini, squash, and corn smoldering in cheese with a bit of green chile!
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
New Mexico inspired Green Chile Calabacitas, a delightful side dish made of zucchini, squash, and corn smoldering in cheese with a bit of green chile!
20MINS
Total Time
$0.97
Cost Per Serving
Ingredients
Servings
6
US / Metric
Zucchini
2
Medium Zucchini, sliced, quartered
Yellow Squash
2
Medium Yellow Squash, sliced, quartered
Red Onion
1
Red Onion, sliced
Garlic
2 cloves
Garlic, minced
Coconut Oil
1 Tbsp
Coconut Oil
Whole Kernel Corn
1 can
(8.5 oz)
Whole Kernel Corn, drained
Mild Diced Green Chiles
1 can
(4 oz)
Mild Diced Green Chiles
Salt
1 tsp
Salt
Ground Black Pepper
3/4 tsp
Ground Black Pepper
Shredded Mild Cheddar Cheese
1 cup
Shredded Mild Cheddar Cheese
Nutrition Per Serving
VIEW ALL
Calories
165
Fat
9.6 g
Protein
7.7 g
Carbs
13.8 g
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New Mexico Green Chile Calabacitas
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author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Cooking InstructionsHide images
step 1
Heat large lidded skillet over medium-low heat, then add Coconut Oil (1 Tbsp), Red Onion (1), and Garlic (2 cloves) and cook 3-5 minutes or until garlic is golden brown and onions are translucent, stirring frequently.
step 2
Add Zucchini (2) and Yellow Squash (2) and stir to combine. Cover with lid and cook for another 5-10 minutes, stirring occasionally.
step 2 Add Zucchini (2) and Yellow Squash (2) and stir to combine. Cover with lid and cook for another 5-10 minutes, stirring occasionally.
step 3
Once the zucchini and squash are cooked, stir in Whole Kernel Corn (1 can), Mild Diced Green Chiles (1 can), Salt (1 tsp) and Ground Black Pepper (3/4 tsp) and cook 2-3 minutes or until corn is heated through.
step 3 Once the zucchini and squash are cooked, stir in Whole Kernel Corn (1 can), Mild Diced Green Chiles (1 can), Salt (1 tsp) and Ground Black Pepper (3/4 tsp) and cook 2-3 minutes or until corn is heated through.
step 4
Finally top with Shredded Mild Cheddar Cheese (1 cup) and cover with lid just until cheese melts. Serve warm. Enjoy!
step 4 Finally top with Shredded Mild Cheddar Cheese (1 cup) and cover with lid just until cheese melts. Serve warm. Enjoy!
Tags
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American
Shellfish-Free
Dinner
Vegetarian
Quick & Easy
Side Dish
Mexican
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