Cheesy Calabacitas Skillet
Ingredients
3 medium zucchini, sliced into rounds or half-moons
1 cup cherry tomatoes, halved
1 cup corn kernels, fresh, canned, or frozen
1 jalapeño, finely chopped
1 yellow chile pepper, sliced or chopped
1 serrano pepper, finely chopped
2 tablespoons oil or butter
1/2 cup chicken broth
1/3 cup homemade salsa, or your favorite salsa
1 teaspoon garlic powder
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper
1 1/2 cups shredded Oaxaca cheese or Colby Jack cheese
Optional: chopped cilantro, for serving
Instructions
Heat the oil or butter in a large skillet over medium heat.
Add the zucchini, cherry tomatoes, corn, jalapeño, yellow chile, and serrano pepper. Cook for 4 to 6 minutes, stirring occasionally, until the vegetables begin to soften and lightly fry around the edges.
Pour in the chicken broth and add the salsa. Stir everything together so the vegetables are coated in the broth and salsa.
Season with garlic powder, salt, and black pepper.
Reduce the heat to medium-low, cover the skillet, and let the mixture simmer for 8 to 10 minutes, or until the zucchini is tender but not mushy.
Taste and adjust the seasoning if needed. If there is too much liquid, simmer uncovered for a few minutes to reduce it slightly.
Remove the skillet from the heat.
Sprinkle the shredded Oaxaca cheese or Colby Jack cheese over the hot vegetables. Cover the skillet for 2 to 3 minutes, just until the cheese melts.
Serve warm as a side dish or a light main dish.
Serving Ideas
Serve Calabacitas with warm tortillas, Mexican rice, beans, grilled chicken, carne asada, pork chops, eggs, or breakfast potatoes.
It is also delicious topped with extra salsa, cilantro, sour cream, avocado, or a squeeze of lime.
Nutrition Information
Approximate nutrition per serving, based on 6 servings:
Calories: 215 kcal | Total Fat: 14 g | Saturated Fat: 6.5 g | Monounsaturated Fat: 5 g | Polyunsaturated Fat: 1.5 g | Cholesterol: 28 mg | Sodium: 420–760 mg depending on broth, salsa, cheese, and added salt | Total Carbohydrates: 15 g | Dietary Fiber: 3 g | Sugars: 6 g | Protein: 10 g
Additional estimate:
Calcium: 230–360 mg | Potassium: 480–700 mg | Iron: 1–2 mg | Vitamin A: 850–1,500 IU | Vitamin C: 35–65 mg
