New Mexico Green Chile Calabacitas
Prep time
Cook time
Total time
New Mexico inspired Green Chile Calabacitas, a delightful side dish made of zucchini, squash, and corn smoldering in cheese with a bit of green chile!
Recipe type: side dish
Serves: 6
  • 2 medium zucchini, sliced and quartered
  • 2 medium yellow squash, sliced and quartered
  • 1 red onion, sliced
  • 2 cloves garlic, minced
  • 1 tbsp coconut oil
  • 1 can whole kernel corn, drained
  • 1 can diced green chile {mild, medium or fire roasted}
  • 1 tsp salt
  • ¾ tsp black pepper
  • 1 cup mild cheddar cheese, shredded
  1. Heat large lidded skillet over medium low heat, add coconut oil, minced garlic and sliced onions and cook 3-5 minutes or until garlic is golden brown and onions are translucent, stirring frequently.
  2. Add prepared zucchini and squash and stir to combine, cover with lid and cook for another 5-10 minutes, stirring occasionally.
  3. Once the zucchini and squash are cooked, stir in corn, green chile, salt and pepper and cook 2-3 minutes or until corn is heated through.
  4. Finally top with mild cheddar cheese, cover with lid just until cheese melts. Serve warm.
Nutrition Information
Serving size: 1 cup Calories: 155 Fat: 9 Saturated fat: 5 Unsaturated fat: 2 Trans fat: 0 Carbohydrates: 12 Sugar: 5 Sodium: 194 Fiber: 1 Protein: 7 Cholesterol: 20
Recipe by Lemons and Basil at