Oxmoor House
Calabacitas Recipe
Photo: Oxmoor House
This Southwestern summer squash mixture is a popular side dish throughout New Mexico and south Texas. Calabacitas means "little squash" in Spanish. Tuck it into tortillas for a vegetarian taco or add pork or chicken to make it a main.
Serves 8 (serving size: about 1 cup squash mixture and 1 lime wedge)


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2 tablespoons canola oil, divided
2 poblano chiles, seeded and cut into 3/4-inch pieces
1 red onion, cut into 1/2-inch wedges
2 large garlic cloves, minced
1 1/4 pounds yellow squash (about 3 medium), halved lengthwise and thinly sliced
1 pound zucchini (2 medium), halved lengthwise and thinly sliced
1 cup fresh corn kernels (2 medium ears)
1/2 cup unsalted tomato sauce
3/4 teaspoon salt
1 (4-ounce) can chopped green chiles, undrained
1/2 cup sliced green onion tops
1/2 cup chopped fresh cilantro
8 lime wedges


Total: 25 Minutes

1. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add poblano chiles and onion. Cook 5 minutes or until edges of vegetables are browned, stirring occasionally; add garlic last 1 minute of cook time. Remove vegetables from pan; keep warm.

2. Heat 1 tablespoon oil in pan. Add yellow squash and zucchini; cook 9 minutes or until edges are browned, stirring occasionally.

3. Stir in onion mixture, corn, and next 3 ingredients (through green chiles). Cook 3 minutes or until thoroughly heated, stirring frequently to deglaze pan. Remove from heat; stir in green onions. Sprinkle with cilantro, and serve with lime wedges.

Created date

September 2013

Nutritional Information

Calories 104
Fat 4.6 g
Satfat 0.5 g
Monofat 2.3 g
Polyfat 1.4 g
Protein 3.3 g
Carbohydrate 15.2 g
Fiber 3.7 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 251 mg
Calcium 46 mg