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A classic Southwestern dish where tender zucchini and sweet corn are sautéed with onions, garlic, and green chiles. Finished with melted cheese, it's a versatile, flavorful side or a delicious vegetarian main course perfect with warm tortillas.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once shimmering, add the chopped onion and sauté for 4-5 minutes until it softens and becomes translucent.
Stir in the minced garlic and chopped Anaheim peppers. Cook for about 1 minute more, until the garlic is fragrant.
Add the diced zucchini and corn kernels to the skillet. Season with ground cumin, Mexican oregano, salt, and black pepper. Stir well to coat all the vegetables evenly.
Reduce the heat to medium, cover the skillet, and cook for 8-10 minutes. Stir occasionally to prevent sticking. Cook until the zucchini is tender but still has a slight bite (tender-crisp).
Turn off the heat. Sprinkle the shredded Monterey Jack cheese over the vegetables and stir gently until it's just melted and creamy. Be careful not to overmix.
Garnish with fresh cilantro and serve immediately while warm.
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A classic Southwestern dish where tender zucchini and sweet corn are sautéed with onions, garlic, and green chiles. Finished with melted cheese, it's a versatile, flavorful side or a delicious vegetarian main course perfect with warm tortillas.
This southwest recipe takes 25 minutes to prepare and yields 4 servings. At 304.15 calories per serving with 13.31g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Add one finely chopped jalapeño or serrano pepper along with the garlic for a spicy kick.
Stir in 1/4 cup of heavy cream or Mexican crema at the end with the cheese for a richer, creamier dish.
Omit the cheese or use your favorite dairy-free shredded cheese alternative. Ensure it melts well.
Make it a complete meal by adding 1 cup of cooked black beans, pinto beans, or cooked shredded chicken in the last few minutes of cooking.
You can substitute zucchini with yellow summer squash or Mexican grey squash (calabacita) for a similar taste and texture.
Zucchini, corn, and peppers are excellent sources of Vitamin C, Vitamin A, and other antioxidants that help protect your body from cellular damage.
This dish is high in dietary fiber from the vegetables, which aids in digestion, promotes gut health, and helps you feel full and satisfied.
Zucchini has a high water content, which contributes to your daily hydration needs and helps maintain bodily functions.
Corn contains lutein and zeaxanthin, two carotenoids that are beneficial for eye health and may reduce the risk of age-related macular degeneration.
A serving of this Calabacitas con Maiz contains approximately 295 calories, making it a relatively light and healthy side dish or main course.
Yes, it is a very healthy dish. It's packed with vegetables like zucchini, corn, and peppers, providing fiber, vitamins, and minerals. Using olive oil adds healthy fats, and it's naturally gluten-free.
Absolutely. To make it vegan, simply omit the Monterey Jack cheese or replace it with a plant-based shredded cheese that melts well.
It's incredibly versatile. Serve it as a side dish with grilled chicken, fish, or steak. It's also delicious as a filling for tacos or burritos, or as a main dish with warm flour or corn tortillas.
Yes, yellow summer squash is a great substitute and can be used in the same quantity. You can also use a mix of both zucchini and yellow squash.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through.