logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Action Movies
Bible Basics
Houseplants
Romance Movies
Creativity
Family Travel
Southwest USA


dailyclick
All times in EST

Full Schedule
g
g Quick Cooking Site

BellaOnline's Quick Cooking Editor

g

Quick Mexican Calabacitas Recipe


By late summer most gardens are over-producing zucchini, tomatoes, yellow squash, peppers, and even corn on the cob. Why not try a quick stir-fried medley of these vegetables? Calabacitas is a classic Mexican vegetable dish that contains all of these vegetables, plus some onion, garlic, and shredded cheese. Not only is this simple dish colorful and delicious, it goes great with almost any grilled meat, poultry and fish. It’s also a great side dish with fajitas, tacos, or burritos.
””

Prep time for chopping the vegetables is 10-15 minutes; cook time is less than that, so this fabulous vegetable dish can be served on busy weeknights. However, it’s special enough to be served to company.

8 Servings

2 tablespoons vegetable oil
1 large onion, quartered, then sliced
2 cloves garlic, finely minced
2 cups fresh corn , cut from the cob (3-4 ears)
1 pound small zucchinis, quartered lengthwise, then cut into 1/2" to 3/4" chunks
1 pound yellow summer squash, quartered lengthwise, then cut into 1/2"-3/4" chunks
2 to 3 jalapeno peppers, cored, seeded, and finely chopped (more or less to taste)
2 large tomatoes, diced
Salt and freshly ground pepper, to taste

1 cup shredded cheddar jack cheese
  1. Heat the vegetable oil in a large skillet.

  2. Add the onions and garlic and sauté over medium heat until the onions are translucent.

  3. Add the corn and cook 5 minutes.
  4. Stir in the zucchini, yellow squash, and jalapeno peppers.

  5. Continue cooking over medium heat, stirring occasionally, until the squash chunks are crisp tender.

  6. Stir in the diced tomatoes.
  7. a
  8. Add salt and pepper to taste.

  9. Sprinkle the cheese over all and let sit in the pan until the cheese is melted.

  10. Serve immediately.

Amount Per Serving
Calories 192 Calories from Fat 80
Percent Total Calories From: Fat 41% Protein 15% Carb. 43%

Nutrient Amount per Serving
Total Fat 9 g
Saturated Fat 4 g
Cholesterol 15 mg
Sodium 99 mg
Total Carbohydrate 21 g
Dietary Fiber 2 g
Sugars 0 g
Protein 7 g

Vitamin A 42% Vitamin C 99% Calcium 0% Iron 7%


Add Quick+Mexican+Calabacitas+Recipe to Twitter Add Quick+Mexican+Calabacitas+Recipe to Facebook Add Quick+Mexican+Calabacitas+Recipe to MySpace Add Quick+Mexican+Calabacitas+Recipe to Del.icio.us Digg Quick+Mexican+Calabacitas+Recipe Add Quick+Mexican+Calabacitas+Recipe to Yahoo My Web Add Quick+Mexican+Calabacitas+Recipe to Google Bookmarks Add Quick+Mexican+Calabacitas+Recipe to Stumbleupon Add Quick+Mexican+Calabacitas+Recipe to Reddit




Other Quick & Easy Zucchini Recipes
RSS
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map


For FREE email updates, subscribe to the Quick Cooking Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

g


g features
Pork Chops in Thai Yellow Curry Recipe

Slow Cooker Country Captain Recipe

Valerie's French Vegetable Terrine Recipe

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor