Savory Pueblo-Style Calabacitas Medley
Immerse yourself in the vibrant flavors of Pueblo cuisine with this delightful Savory Pueblo-Style Calabacitas Medley. This hearty vegetable dish harmoniously combines zucchini, corn, and green chilies to create a flavorful explosion that makes for a satisfying breakfast any time of day. Perfectly paired with crispy fried green tomatoes and sweet corn muffins, this dish offers a nutritional bounty that's both delicious and versatile. Enjoy it warm or at room temperature for a refreshing and wholesome meal. With its simple preparation and customizable ingredients, this recipe serves as a canvas for creativity in your kitchen. Make it your own by adjusting the spice level or experimenting with different cheeses. Enjoy every comforting bite!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
olive oil
1 tablespoon (none)
yellow onion
1 cup (minced)
Anaheim chili
1 cup (minced)
salt
1/2 teaspoon (to taste)
chili powder
1-2 teaspoons (optional)
zucchini
2 cups (diced)
whole kernel corn
2 cups (cut from 2 ears or defrosted frozen corn)
garlic
2 teaspoons (minced)
cooked pinto beans
3/4 cup (optional, from half a 15 oz can)
grated Monterey Jack or cheddar cheese
to taste (none)
black pepper
to taste (freshly ground)
lime
1 (cut into wedges for serving)
Instructions
1
Heat a medium skillet over medium heat for about 1-2 minutes. Add the olive oil and let it heat for another 30 seconds before swirling to coat the bottom of the pan.
2
Once the oil is shimmering, stir in the minced onion, Anaheim chiles, salt, and optional chili powder. Sauté, stirring frequently, for approximately 8-10 minutes, until the vegetables are soft and fragrant.
3
Add the diced zucchini, corn kernels, minced garlic, and pinto beans (if using). Stir gently and cook for an additional 5 minutes or until the zucchini is just tender, ensuring not to overcook.
4
Remove the skillet from heat and sprinkle the grated cheese over the vegetable mixture. Stir gently to combine, allowing the cheese to melt into the medley. Adjust seasoning with additional black pepper and salt as needed.
5
Serve the calabacitas hot, warm, or at room temperature, accompanied by lime wedges for a fresh squeeze of flavor over each serving.
6
Store any leftovers in a tightly sealed container in the refrigerator; they can be reheated in a microwave or a 300°F oven.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Pueblo-Style Calabacitas Medley?
It is a hearty vegetable dish from Pueblo cuisine that combines zucchini, corn, and green chilies for a flavorful meal.
Is this dish suitable for breakfast?
Yes, it is a versatile dish that makes for a satisfying breakfast at any time of day.
What are the main ingredients in this recipe?
The primary ingredients include zucchini, corn, Anaheim chiles, yellow onion, garlic, and cheese.
How much zucchini is required?
You will need 2 cups of diced zucchini for this recipe.
Can I use frozen corn?
Yes, you can use 2 cups of defrosted frozen corn or fresh corn cut from 2 ears.
What type of chili is used?
The recipe calls for 1 cup of minced Anaheim chili.
What oil is best for sautéing the vegetables?
The recipe recommends using 1 tablespoon of olive oil.
How long should I sauté the onions and chiles?
Sauté the minced onion and Anaheim chiles for approximately 8 to 10 minutes until soft and fragrant.
How long does it take to cook the zucchini?
Add the zucchini and cook for an additional 5 minutes or until it is just tender.
Can I add beans to this dish?
Yes, you can optionally add 3/4 cup of cooked pinto beans to make the medley heartier.
What kind of cheese should I use?
The recipe suggests using grated Monterey Jack or cheddar cheese.
When should I add the cheese?
Remove the skillet from the heat before sprinkling the cheese over the vegetable mixture.
How should I serve the calabacitas?
Serve the dish hot, warm, or at room temperature with fresh lime wedges.
What are some recommended side dishes?
This medley pairs well with crispy fried green tomatoes and sweet corn muffins.
Is chili powder required?
No, adding 1 to 2 teaspoons of chili powder is optional for extra flavor.
How much garlic is needed?
The recipe calls for 2 teaspoons of minced garlic.
How do I store leftovers?
Store any leftovers in a tightly sealed container in the refrigerator.
How can I reheat the leftovers?
Leftovers can be reheated in a microwave or in a 300 degree Fahrenheit oven.
Can I adjust the spice level?
Yes, the recipe is customizable; you can adjust the spice level or change the cheese to suit your preference.
What is the preparation for the onion?
The yellow onion should be minced before being added to the skillet.
Do I need to peel the zucchini?
The recipe indicates the zucchini should be diced, but peeling is not required.
What heat setting should I use?
Use a medium heat setting for the skillet.
How do I know when the oil is ready?
The oil is ready once it is shimmering after heating for about 30 seconds.
Is this recipe considered healthy?
Yes, it is described as a nutritional bounty and tagged as a healthy vegetable dish.
What size skillet is recommended?
A medium-sized skillet is recommended for this recipe.
How much salt should I use?
The recipe suggests 1/2 teaspoon of salt, or more to taste.
Can I use black pepper?
Yes, freshly ground black pepper can be added to taste at the end of cooking.
Why serve with lime wedges?
Lime wedges provide a fresh squeeze of flavor that enhances the vegetable medley.
Is this dish easy to prepare?
Yes, the recipe features simple preparation and is tagged as an easy recipe.
Can I make this dish ahead of time?
Yes, since it can be served at room temperature and stores well, it is a great make-ahead option.