Mexican Queso-Fresco Calabacitas

Mexican Queso-Fresco Calabacitas created by PalatablePastime

A nice southweastern vegetable dish- tastes great with the poblano chile. Goes great with many types of mexican food.

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • Heat oil or lard in skillet and cook onions until tender.
  • Add garlic, zucchini, and tomato; cook until veggies are crisp-tender.
  • Preheat oven to 350°F.
  • In a large ovenproof casserole, mix together zucchini mixture with chopped poblanos and corn; season with salt.
  • Cover with shredded cheese.
  • Bake at 350F for 15-20 minutes or until warmed through and cheese starts to color.
  • For Vegetarian simply use the oil or a vegetable based shortening such as Crisco for the Lard.
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RECIPE MADE WITH LOVE BY

@PalatablePastime
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@PalatablePastime
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"A nice southweastern vegetable dish- tastes great with the poblano chile. Goes great with many types of mexican food."
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  1. Katanashrp
    Very tasty. I used a jalapeno instead of poblano, and it still turned out great. Thank you.
    Reply
  2. noway
    I enjoyed this very much! I used 2 hatch chiles instead of poblano, and it was great. Used cheddar, but I think next time I will try 1/2 cheddar and 1/2 queso fresco. Thanks for posting!
    Reply
  3. AuntMare
    This was ok. It wasn't overly exciting for us and I had quite a bit left over. I added a can of chicken broth and a few seasonings to the leftovers and it made a delicious soup. Even though we didn't think the original recipe was awesome, it led to another good meal. Thanks for sharing.
    Reply
  4. Nancy80634
    One of my favorite side dishes - and very flexible. I've used all kinds of summer squash (whatever's ripe or available at the farmers' market). And I seldom finish it off in the oven, settling instead for doing it all on the stove top. I frequently use a chili-based Penzy's seasoning blend instead of the poblano chili. Thanks Sue, for a great starting-off point to guide my cooking. And now, my apologies for reviewing a recipe I didn't follow. My purpose was to encourage others not dismiss it if you're short on an ingredient or time. At least I didn't say "I followed the recipe to a T, except, except, except."
    Reply
  5. Nancy80634
    One of my favorite side dishes - and very flexible. I've used all kinds of summer squash (whatever's ripe or available at the farmers' market). And I seldom finish it off in the oven, settling instead for doing it all on the stove top. I frequently use a chili-based Penzy's seasoning blend instead of the poblano chili. Thanks Sue, for a great starting-off point to guide my cooking. And now, my apologies for reviewing a recipe I didn't follow. My purpose was to encourage others not dismiss it if you're short on an ingredient or time. At least I didn't say "I followed the recipe to a T, except, except, except."
    Reply
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