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Easy Creamy Zucchini Corn and Poblano Chile (or Calabacitas con Elote y Rajas de Chile Poblano) is a yummy and delicious dish that comes together in minutes. It only takes a few ingredients, and food is ready! By Mama Maggie’s Kitchen
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4.82 from 11 votes

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 mins
Cook Time10 mins
Total Time25 mins
Course: Lunch
Cuisine: Mexican
Servings: 4
Calories: 354kcal

Ingredients

  • 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

Instructions

  • 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!

Notes

Serve with flour tortillas and enjoy!
 

Nutrition

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