This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
Calabactias con Queso is one of my favorite dishes. It’s a sautéed vegetable side dish with melted queso panela that can double as a light lunch and hearty enough for dinner.
Table of Contents
What are Calabacitas?
Calabacitas are a type of Mexican squash. Literal translation is little squash. The skin is lighter and softer than regular zucchini.
They grow all year long. If you can’t find it at your local grocery store, you can substitute for Italian zucchini.
Some people call this dish “calabacitas.” You might also hear this dish referred to as “colache.”
Ingredients
- Calabacitas
- Fresh Tomatoes
- Onion
- Garlic
- Olive Oil
- Salt and Pepper
- Serrano pepper
- Panela cheese
Depending on your family’s taste, use a can of green chiles or roasted poblano pepper to bring down the heat level.
I don’t recommend substituting panela for queso fresco or queso cotija. Those other cheeses do not have the same texture or flavor profile. However, you can use IN ADDITION to panela.
Substitute for Panela Cheese: paneer, cheese curds, even tofu works well.
Other Ingredients You Can Add:
½ diced green bell pepper, ½ cup sweet corn, and spices like ½ teaspoon ground cumin or ½ teaspoon ground oregano.
How to Make It
- Heat oil in a pot over medium heat.
- Add calabacitas, the main ingredient.
- Cook for a couple of minutes.
Stir occasionally so they won’t burn. That’s the secret to this flavorful Mexican side dish, using fresh vegetables.
For this calabacitas recipe, I diced the calabactias on the smaller side, requiring less cooking time. Bigger pieces will take longer to cook.
This squash is a popular ingredient in many Mexican recipes. Also see Camarones con Calabacitas , Calabacitas a la Mexicana , Calabacitas con Elote
- Add the remaining ingredients (except for the cheese) to a large skillet.
- Stir to combine. Cook for 3-4 minutes.
I like to say that this is the Mexican version of succotash.
Very forgiving and allows for lots of substitutions and additions. You can add corn kernels, spinach, or green beans. You name it!
Adjust as you see fit. If you don’t like spicy food, omit the pepper. Serrano peppers are spicier than jalapenos.
- Add the panela cheese.
- Stir to combine, and turn the heat off.
Panela is a firm Mexican cheese. When the cheese melts, it gets a little squishy and yummy. Kinda like tofu but better!
Next time you’re making enchiladas, try this great vegetarian filling instead of chicken or cheese.
Make it Cheesy
For those of you who like ooey gooey melted cheese, try adding Oaxaca Cheese, Monterrey Jack, or Chihuahua cheese.
To use a melting cheese, cook as instructed above then add the cheese. Place a lid on the pot and let sit for a few minutes to let the cheese melt.
Storing and Reheating
- This quick and healthy recipe can be stored in the refrigerator for up to 5 days in an airtight container.
- Or, place in the freezer for up to 4 months, preferably without the cheese.
- To reheat, place in a pot on the stove for 4-5 minutes until heated through. Or place in the microwave on high for 2 minutes.
Calabacitas con Queso is an easy recipe that’s perfect as a main dish for Meatless Monday. Serve with rice, beans, and warm tortillas. Or, serve as a side dish to chile verde, carne asada, and more. Buen Provecho!
Hungry for More?
Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter for my latest recipes and videos.
Calabacitas con Queso
Ingredients
- 1 tablespoon olive oil
- 2 calabacitas
- 1 serrano pepper finely diced
- ¼ onion diced
- 1 garlic clove finely minced
- 1 tomato diced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 12-ounce panela cheese package, cubed
Instructions
- Heat oil.
- Add the calabacitas.
- Cook for 2 minutes.
- Stir occasionally.
- Add the remaining ingredients except for the cheese.
- Stir to combine.
- Cook for 5 minutes, or until the squash is tender.
- Add the cheese.
- Stir to combine.
- Turn off the heat.
- Place a lid on the pot.
- Let sit for 2 minutes.
- Serve and enjoy.
Notes
Nutrition
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.
So flavorful…a great way to enjoy squash!
Glad you enjoyed it!
Looks delicous perfect treat
It so is! Hope you make this recipe, you’ll love it.
This looks so yummy!
So so yummy! Thank you.
I am so happy to have discovered a New Mexican veggie dish!!!! It’s so easy but looks so good
Calabacitas con queso is a delicious and easy recipe that’s perfect for showcasing the flavors of squash and cheese. Hope you enjoy!
This was so tasty!
Thank you!
Saving this for meatless Monday! Looks great!
This Calabacitas de Queso recipe is a delicious and flavorful way to incorporate more vegetables into your diet. I hope you enjoy making and enjoying this dish on your Meatless Monday!
This is perfect for meatless mondays and is now in my meal rotation.
Glad to hear that Calabacitas con queso has made it into your meal rotation for Meatless Mondays. I hope you continue to enjoy making and savoring this recipe as part of your regular meal plan.
I’ve never had this dish before. It looked really good so I had to give it a try. It was a real hit with my family 🙂
“Calabacitas con Queso” is definitely a must-try! So glad you gave it a shot and it turned out to be a hit with your family.
Tasty and easy to make – it’s a winner!
Yes. The best combo. Super tasty and easy to make! Enjoy.
So satisfying and incredibly tasty
Thank you. It’s wonderful when a dish hits the spot and satisfies those taste buds. Hope you enjoy!