Calabacitas con Queso is a classic Tex-Mex dish that combines the natural sweetness of zucchini with the creaminess of cheese. This easy-to-make recipe is packed with flavor and is perfect as a side dish or even as a vegetarian main course. With the right combination of spices and a generous amount of cheese, Calabacitas con Queso is sure to become a family favorite.
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 4 medium zucchini, diced
- 1 can (14 ounces) diced tomatoes, drained
- 1 can (4 ounces) diced green chilies, drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro, for garnish
Directions
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and garlic to the skillet and cook until the onion is translucent and the garlic is fragrant.
- Add the diced zucchini to the skillet and sauté until it becomes slightly tender, about 5 minutes.
- Stir in the diced tomatoes, diced green chilies, ground cumin, chili powder, salt, and black pepper. Cook for an additional 5 minutes.
- Reduce the heat to low and sprinkle the Monterey Jack and cheddar cheese over the zucchini mixture. Cover the skillet and cook until the cheese has melted and is bubbly, about 5 minutes.
- Garnish with chopped fresh cilantro before serving.
