Calabacitas con Queso Recipe

Rebekah Garcia Kalinowski | Kitchen Gidget

Need a flavorful Mexican side dish? Try this delicious calabacitas con queso with zucchini, corn and tomatoes and cheese. Serve as a side or stuff in tortillas for calabacitas tacos!

Packed full of veggies and flavor, calabacitas con queso (squash with cheese) is one of my favorite dishes to make all year long!

Calabacitas con Queso Photo

During the winter months you can use frozen or canned vegetables, while in the summer you can use fresh.

Plus, there are lots of substitutions so you can tweak it exactly to your family’s taste.

What is calabacitas?

Some of you are probably wondering what this even is. Calabacitas means “little squash” in Spanish.

The calabacitas recipe is a sautéed vegetable side dish with corn, onions, tomatoes and peppers. It’s like a Mexican version of succotash if you’re familiar with that.

It’s popular in the southwest, New Mexico and Tex-Mex cuisine.

It can be served as a side dish, or it also makes a great vegetarian filling for tacos!

Calabacitas con Queso Picture

How do you make calabacitas?

Step one: prepare and chop the vegetables.

Step two: sauté everything together just until the vegetables begin to soften.

Step three: add cheese and serve.

You don’t have to add cheese, but then it wouldn’t be “con queso.” The type of cheese is up to you.

My favorites are a melting cheese like Monterrey Jack, or a crumbly cheese like queso fresco or cotija.

Calabacitas con Queso Image

The main ingredient is the squash. Zucchini is traditional, but you can also use yellow summer squash or a mix of the two.

In my version of calabacitas, I use a can of diced green chilies. If your family likes things spicy, a poblano pepper would be delicious.

If your family doesn’t like any kind of spice, use a green bell pepper instead. I love how easy this recipe is to adapt!

If you’re making this during a time when fresh tomatoes aren’t in season, use a can of diced tomatoes with chiles and kill two birds with one stone!

I like to serve this with a meat main dish like Mexican Pork Stew or my authentic carne asada recipe.

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Calabacitas con Queso Recipe

    6 Servings


  • 2 tablespoons Olive Oil
  • 1 medium Onion, diced
  • 1 clove Garlic, minced
  • 1 pound Zucchini Squash, diced
  • 1 medium whole Fresh Tomato, diced
  • 1 1/2 cups Corn Kernels
  • 1 4 ounce can Diced Green Chiles
  • 1/2 cup Shredded Monterey Jack Cheese, 2 ounces
  • Salt and Pepper, to taste


  1. Heat oil in a large pan over medium-high heat. Add onion and garlic and sauté until translucent, about 5 minutes.
  2. Add the zucchini and tomato. Cook until zucchini begins to soften, about 5 minutes.
  3. Stir in corn and chiles. Season to taste with salt and pepper.
  4. Sprinkle with cheese and cover again for a few minutes until cheese is melted.



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Related Recipes:
Cheese Recipes, Mexican Recipes, Squash Recipes, Zucchini Recipes, Corn Recipes, Tomato Recipes, Garlic Recipes, Taco Recipes, Easy Dinner Recipes, Vegetable Recipes, Vegetarian Recipes, Meatless Monday Recipes, Side Dish Recipes, Simmered Recipes
Recipe Yields:
6 servings
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Cook Time:
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Related Post:
Author: Rebekah Garcia Kalinowski
Recipe Yields: 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts

Servings Per Recipe 6

Amount Per Serving
Calories from Fat 59
Calories 148

% Daily Value*
Total Fat 7g
  Saturated Fat 2g
Sodium 360mg
Total Carbohydrate 16g
  Dietary Fiber 3g
  Sugars 4g
Protein 4g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Rebekah Garcia Kalinowski

About Rebekah

Rebekah is the blogger behind Kitchen Gidget, an all-encompassing food blog dedicated to her Midwestern roots and Hispanic heritage. She adores cheese (who doesn't?!), so we asked her to be our Cheese fanatic. Time to get excited!

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