Mexican Style Zucchini (Calabacitas con Queso)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 341.7
  • Total Fat: 21.4 g
  • Cholesterol: 45.2 mg
  • Sodium: 923.9 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 3.5 g
  • Protein: 14.3 g

View full nutritional breakdown of Mexican Style Zucchini (Calabacitas con Queso) calories by ingredient


Introduction

My mother got this from Grandma, and I got this from my Mom...so it has gone from generation to generation.

This dish is fantastic, and full of flavor, if possible try to use Anaheim Chili Peppers, instead of Green Bell Peppers...the original recipe is with a teaspoon of sugar (to bring flavors) but I tried it with Splenda and it is fantastic. I also used a blend of four cheeses (2% fat) that I got at the supermarket....This is a great dish for vegetarians (although it does contain milk and cheese :)) It can be served as a side dish, but I usually serve it as a full meal with steamed rice...HOPE YOU ENJOY THIS YUMMY DISH! My mother got this from Grandma, and I got this from my Mom...so it has gone from generation to generation.

This dish is fantastic, and full of flavor, if possible try to use Anaheim Chili Peppers, instead of Green Bell Peppers...the original recipe is with a teaspoon of sugar (to bring flavors) but I tried it with Splenda and it is fantastic. I also used a blend of four cheeses (2% fat) that I got at the supermarket....This is a great dish for vegetarians (although it does contain milk and cheese :)) It can be served as a side dish, but I usually serve it as a full meal with steamed rice...HOPE YOU ENJOY THIS YUMMY DISH!
Number of Servings: 4

Ingredients

    Zucchini or Mexican Squash (3 large)
    Yellow Sweet Corn (1 can)
    Anaheim Chili Peppers (1 large) or green bell peppers (1)
    Evaporated Milk (3/4 can)
    Cheese (your pick, but it must melt) (1 cup shredded)
    Finely chopped onion (1/2)
    1 tsp sugar or 2 splendas
    Salt and pepper to taste
    2 teaspoons oil (canola preferably)

Directions

In my home country, the chiles are put directly on the stove flame, so the skin is burned and it can be removed, the flavor of the chile becomes a little smoked, and it tastes delicious, do this on a gas stove only, if not put on a pan, until chile's skin can be peeled easily). De -vein the chile and chop it. Set aside.

On a large pan caramelize onion in 2 teaspoons of canola oil in medium heat, if you do this step with patience, you will reap the rewards later....once they are caramelized, add the zucchini, corn and the chile...sautee until tender...add milk, sugar (or splenda) and cheese, and put in low heat, until cheese is melted and before milk starts to boil.

For a full meal, serve with steamed rice

Makes 4 1-cup servings

Enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user ELILAU7.