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SideChef
Recipes
American
New Mexico Green Chile Calabacitas

10 INGREDIENTS • 4 STEPS • 20MINS

New Mexico Green Chile Calabacitas

Recipe
3.8
4 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
1 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 (1 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 (1 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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