Calabacitas

 Overview

Calabacitas is a vegetarian dish of summer squash prepared with corn and peppers. The name "calabacitas" translates to "little squash" from Spanish, and it is a very popular dish throughout New Mexico and southern Texas. The vegetables are typically sautéed until just softened, mixed with roasted peppers and seasonings, and often with a bit of cheese to finish it. 

• Squash and Zucchini. Use 2 small zucchinis and 2 small summer squash, cubed into bite-sized pieces. 
• Peppers. Use 2 poblano peppers and a jalapeno pepper if you'd like a spicier version. 
• Extra Vegetables. Use 1 medium sized onion and 3 cloves of garlic or more, along with 1 cup of fresh corn kernels.
• Seasonings. 1 teaspoon Mexican oregano, 1 teaspoon ancho powder, ½ teaspoon cumin, salt to taste. 
• Garnish. Chopped cilantro, crumbly white cheese
• Oil. 1 tablespoon olive oil

ROAST THE PEPPERS. Slice the poblano peppers in half lengthwise and scoop out the insides. Remove the stems. 

Set them onto a baking sheet and bake them at 350 degrees 20-30 minutes. 

Remove from heat and place the roasted peppers into a paper bag or baggie for a few minutes. Peel away the skins and roughly chop the peppers. 

Cook the Onion, Jalapeno and Garlic. Heat the olive oil in a large skillet and add the onions and jalapeno pepper. Cook for 5 minutes to soften.

Add the garlic and cook for 1 minute, until the garlic becomes fragrant. You can use more garlic, if you'd like. I love a lot of garlic.

Cook the Zucchini and Squash. Add the zucchini, squash, corn, chili powder, Mexican oregano, ancho powder, chili flakes, cumin and salt to taste. Sauté until just tender, 1-2 minutes, stirring occasionally, to your preference. 

Stir. Stir in the chopped poblano peppers and chopped cilantro. Heat through and remove from heat.