New Mexico Green Chile Calabacitas
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!
Servings: 6
Calories: 155kcal
Ingredients
- 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
- 3/4 tsp black pepper
- 1 cup mild cheddar cheese shredded
Instructions
- 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.
- Add prepared zucchini and squash and stir to combine, cover with lid and cook for another 5-10 minutes, stirring occasionally.
- 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.
- Finally top with mild cheddar cheese, cover with lid just until cheese melts. Serve warm.
Nutrition
Serving: 1g | Calories: 155kcal | Carbohydrates: 12g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 194mg | Fiber: 1g | Sugar: 5g