Calabacitas
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(8)
Ingredients
6 servings
- 1 tablespoon vegetable oil
- 1 yellow onion (diced)
- 1 poblano pepper (diced)
- 3 cloves garlic (roughly chopped)
- 1 red bell pepper (diced)
- 1 orange bell pepper (diced)
- 1 zucchini (diced)
- 1 yellow squash (diced)
- 1 cup frozen yellow corn
- 1 4- ounces can green chiles
- 1 cup cherry tomatoes (halved)
- Kosher salt and freshly cracked black pepper to taste
- 1-2 cups freshly grated cheddar cheese
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Preparation
Step 1
In a large cast iron skillet, heat the vegetable oil over medium high heat. Add the onion and poblano pepper and sauté for 4-5 minutes until the onion is translucent. Add the garlic and stir to combine.
Step 2
Add the various bell peppers, zucchini and yellow squash and cook for another 5 minutes until the zucchini and squash are slightly soft. Stir in the corn and green chiles and continue to sauté for a few minutes more until the corn is warmed through. Remove the skillet from the heat and add the tomatoes, stir to combine.
Step 3
Top the mixture with the grated cheddar cheese and cover for a few minutes to melt the cheese. Serve immediately.
Step 4
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