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Calabacitas Recipe from Cooking Light

Calabacitas

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Vianney Rodriguez

Ingredients

  • 2 tablespoons canola oil divided
  • 2 poblano chiles seeded and cut into ¾-inch pieces
  • 1 red onion cut into ½ inch wedge
  • 2 large garlic cloves minced
  • 1 ¼ pounds yellow squash about 3 medium, halved lengthwise and thinly sliced
  • 1 cup fresh corn kernels 2 medium ears
  • ½ cup unsalted tomato sauce
  • ¾ teaspoon salt
  • 1 4-ounce can chopped green chiles, undrained
  • ½ cup sliced green onion tops
  • ½ cup chopped fresh cilantro
  • 8 lime wedges

Instructions

  1. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add poblano chiles and onion. Cook 5 minutes or until edges of vegetables are browned, stirring occasionally; add garlic last 1 minute of cook time. Remove vegetables from pan; keep warm.
  2. Heat 1 tablespoon oil in pan. Add yellow squash and zucchini; cook 9 minutes or until edges are browned, stirring occasionally.
  3. Stir in onion mixture, corn, and next 3 ingredient (through green chiles). Cook 3 minutes or until thoroughly heated, stirring frequently to deglaze pan. Remove from heat; stir in green onions. Sprinkle with cilantro, and serve with lime wedges.