Easy Creamy Zucchini Corn and Poblano Chile (Calabacitas con Elote y Rajas de Chile Poblano)
Easy Creamy Zucchini Corn and Poblano Chile (or Calabacitas con Elote y Rajas de Chile Poblano) is a quick and tasty dish for those nights you don’t feel like cooking. Serve with flour tortillas and enjoy!
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Lunch
Cuisine: Mexican
Servings: 4
Calories: 354kcal
- 2 tablespoons olive oil
- 4 calabacitas or zucchini, diced
- 2 poblano pepper roasted, seeded, and diced
- ½ 8- oz package of cream cheese
- 1 cup diced Monterey Jack cheese
- ½ cup frozen corn
- 1 teaspoon Salt
In a deep skillet, heat the olive oil.
Add the calabacitas and salt.
Cook for 3 minutes, stirring frequently.
Add the cream cheese.
With your spatula, break up the cream cheese.
Stir for 2 minutes, or until the cream cheese “melts” slightly.
Add the Monterey Jack and roasted poblano chile.
Cook for 2 minutes.
Add the corn.
Cook for an additional 2 minutes.
Taste for salt.
Serve with flour tortillas.
Enjoy!
Serve with flour tortillas and enjoy!
Calories: 354kcal | Carbohydrates: 19g | Protein: 15g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 58mg | Sodium: 1035mg | Potassium: 848mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1162IU | Vitamin C: 84mg | Calcium: 337mg | Iron: 1mg