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Calabacitas with Roasted Peppers, Corn, and Feta Recipe

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4.4 from 13 reviews

Calabacitas is a delicious and traditional Southwestern vegetable dish featuring roasted poblano peppers, zucchini, summer squash, corn, and a blend of Mexican spices. This flavorful sautéed recipe can be enjoyed as a side or a vegetarian main dish, enhanced with creamy cotija cheese and fresh cilantro for a rich and comforting meal.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 2 poblano peppers (or Anaheim, New Mexican varieties, bell peppers for mild)
  • 1 jalapeno pepper (optional, for spicier version)
  • 1 medium onion, diced
  • 3 cloves garlic, diced
  • 2 small zucchinis, cubed
  • 2 small summer squash, cubed
  • 1 cup fresh corn kernels (canned or frozen acceptable)

Spices & Herbs

  • 1 teaspoon Mexican oregano
  • 1 teaspoon ancho powder (or preferred chili powder blend)
  • 1 teaspoon red pepper flakes (optional, for spicier version)
  • ½ teaspoon cumin
  • Salt to taste
  • ¼ cup chopped cilantro

Oils & Dairy

  • 1 tablespoon olive oil
  • ¼ cup Mexican crema or sour cream (or milk)
  • ½ cup grated cotija cheese (use 1 cup for cheesier; can substitute with Monterrey jack or other melty cheeses)

Garnish

  • Extra chopped cilantro
  • Crumbly white cheese
  • Red pepper flakes

Instructions

  1. Roast the Peppers: Slice the poblano peppers in half lengthwise, scoop out the insides, and remove stems. Place them skin-side up on a baking sheet and bake at 350°F (175°C) for 20-30 minutes until the skins char and bubble. Alternatively, broil them for 12-15 minutes for similar charring.
  2. Steam Peppers: Remove the roasted peppers from the oven and immediately place them in a paper bag or sealed plastic bag. Let them steam for a few minutes to loosen the skins for easy peeling.
  3. Peel Peppers: Once cooled enough to handle, peel away the charred skins from the peppers. Roughly chop the flesh and set aside.
  4. Cook Onion and Jalapeno: Heat olive oil in a large skillet over medium heat. Add diced onion and jalapeno pepper. Sauté for about 5 minutes until softened.
  5. Add Garlic: Stir in diced garlic and cook for 1 minute, stirring constantly until fragrant.
  6. Sauté Vegetables: Add cubed zucchini, summer squash, corn kernels, Mexican oregano, ancho powder, red pepper flakes (if using), cumin, and salt to taste. Cook for 3-4 minutes until vegetables are just tender but still hold their shape.
  7. Combine Peppers and Cilantro: Stir in the chopped roasted peppers and chopped cilantro. Heat through on low for a minute or two.
  8. Garnish: Transfer to a serving dish and garnish with extra chopped cilantro, crumbly white cheese, and red pepper flakes to taste.
  9. For Creamy-Cheesy Version: Over low heat, stir in Mexican crema and grated cotija cheese until melted and combined with the vegetables for a creamy, rich texture.

Notes

  • Roasting the peppers adds a smoky depth but can be skipped if short on time; use raw peppers instead for a fresher flavor.
  • Adjust the spice levels by omitting jalapeno and red pepper flakes for a milder dish.
  • Use any melty cheese like Monterrey jack if cotija is unavailable.
  • Can be served as a side dish or a vegetarian main paired with rice or tortillas.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Vegetable Side Dish
  • Method: Baking and Stovetop
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://dishiary.com/calabacitas-with-roasted-peppers-corn-and-feta-recipe/