A traditional fall recipe in New Mexico, using seasonal ingredients of green chile, corn, and squash. There are many, many variations. This is mine. Add cheese and an egg on top for a vegetarian meal.
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To make a vegetarian meal, top each serving with a fried or poached egg and crumbled queso fresco or feta.
The Squash – For the squash you can substitute zucchini or any summer squash, or use a combination of two to three squashes.
Green Chile – If you can’t find New Mexico green chile, you can substitute with roasted poblano or other roasted peppers. Just be sure to adjust the amount of chile pepper according to its heat factor. If you don’t like or can’t eat spicy, never fear; just use roasted bell pepper in place of the chile pepper.
Variations – Other variations of calabacitas toss in some fresh, chopped tomatoes or top the dish with cheddar cheese. For a one pot meal, you can start the dish by cooking up some ground beef or chicken and then add the vegetables to the meat.
Egg and Cheese - To turn this side dish into a delicious vegetarian meal, top with a fried or poached egg and a sprinkle of crumbled cheese (queso fresco or feta).
Recipe author: MJ of MJ's Kitchen