Calabacitas Recipe New Mexico Style: Easy & Delicious Ideas

Calabacitas is a beloved traditional dish from New Mexico, cherished for its fresh, vibrant flavors and easy preparation. This comforting vegetable medley combines tender zucchini, sweet corn, and aromatic green chiles, creating a perfect harmony of textures and tastes that celebrate the spirit of Southwestern cooking.

Whether you’re looking to add a nutritious side to your dinner table or craving a light vegetarian main course, calabacitas offers a delightful and satisfying option that’s both wholesome and flavorful.

In this recipe, you’ll learn how to make authentic New Mexican calabacitas using simple, fresh ingredients and straightforward cooking techniques. Perfect for summer when zucchini and corn are at their peak, this dish is versatile enough to complement grilled meats or stand on its own.

Let’s dive into why this recipe is a must-try for anyone who loves bold yet comforting Southwestern cuisine!

Why You’ll Love This Recipe

Calabacitas embodies the heart of New Mexican home cooking — it’s easy, nutritious, and bursting with fresh ingredients. This recipe is perfect for those who want a quick, healthy dish that doesn’t skimp on flavor.

The combination of zucchini, corn, and green chile offers a wonderful balance of sweetness, earthiness, and heat.

Additionally, it’s incredibly versatile. Whether you want to keep it vegetarian or add cheese or meat for extra richness, calabacitas can be adapted to suit your preferences.

The recipe also captures the essence of New Mexican cuisine by incorporating roasted green chile, which adds a smoky depth you won’t find in other vegetable sautés.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 medium zucchinis, diced
• 1 cup fresh corn kernels (or frozen, thawed)
• 1-2 roasted New Mexico green chiles, peeled, seeded, and chopped
• 1 medium tomato, diced
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (optional)
• 1/2 cup shredded cheddar or Monterey Jack cheese (optional)

Equipment

• Large skillet or sauté pan
• Cutting board
• Sharp knife
• Wooden spoon or spatula
• Measuring spoons and cups
• Bowl for roasting chiles (optional)

Instructions

1. Prepare the green chiles. If you haven’t already roasted your New Mexico green chiles, roast them over an open flame or in the oven until the skins blister. Place the chiles in a bowl and cover with plastic wrap to steam for 10 minutes. Then peel off the skins, remove seeds, and chop finely.
2. Heat the olive oil. In a large skillet over medium heat, warm the olive oil until shimmering.
3. Sauté the onions and garlic. Add the chopped onion and cook for 3-4 minutes until soft and translucent. Stir in the minced garlic and cook until fragrant, about 1 minute.
4. Add the zucchini. Toss the diced zucchini into the skillet and cook for 5-7 minutes, stirring occasionally, until the zucchini begins to soften but still holds some bite.
5. Mix in the corn and green chiles. Add the fresh corn kernels and chopped green chiles to the pan. Cook for another 3-4 minutes, allowing the flavors to meld.
6. Add tomatoes and spices. Stir in the diced tomato and sprinkle with ground cumin, salt, and pepper. Cook for 2-3 minutes until the tomato softens and the mixture is heated through.
7. Optional cheese and cilantro. If using cheese, sprinkle it over the vegetables in the skillet and cover for 1-2 minutes until melted. Remove from heat and stir in chopped cilantro for a fresh finish.
8. Serve warm. Transfer your calabacitas to a serving dish and enjoy immediately as a side or main dish.

Tips & Variations

“For a smoky depth, don’t skip roasting the green chiles! If you can’t find New Mexico green chiles, Anaheim or poblano peppers also work well.”

• Make it vegan: Skip the cheese or substitute with a plant-based alternative.
• Add protein: Stir in cooked black beans or diced cooked chicken for a heartier meal.
• Spice it up: Add a pinch of cayenne pepper or hot sauce for extra heat.
• Use fresh herbs: Try adding fresh oregano or parsley along with cilantro for a different herbaceous note.
• Roast vegetables: For a deeper flavor, roast the zucchini and corn before adding them to the skillet.

Nutrition Facts

Serving Suggestions

This calabacitas recipe pairs beautifully with traditional New Mexican dishes like green chile stew or carne adovada. Serve it alongside warm corn tortillas for a complete Southwestern meal.

You can also enjoy it as a topping for baked potatoes or mix it into cooked rice or quinoa for a wholesome bowl.

For a lighter option, serve calabacitas chilled or at room temperature as part of a summer vegetable platter. It also works wonderfully as a filling for burritos or quesadillas, adding a fresh vegetable boost to your favorite Mexican-inspired dishes.

Conclusion

New Mexican calabacitas is a versatile, flavorful dish that captures the essence of Southwestern cooking. With fresh zucchini, sweet corn, and smoky green chiles, it’s a simple yet vibrant way to enjoy seasonal vegetables.

Whether you’re a seasoned cook or new to Southwestern cuisine, this recipe offers an accessible and satisfying way to bring a taste of New Mexico into your kitchen.

Its adaptability means you can tweak it to your liking, adding cheese, protein, or extra spices to make it your own. The freshness of the ingredients combined with the warmth of cumin and green chiles makes calabacitas a comforting and nutritious addition to any meal.

Try it today and discover why it’s a cherished classic in New Mexican households!

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