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Green Chile Calabacitas + New Mexico Trip | Lemons and Basil
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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!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: Mexican
Keyword: calabacitas, green chile
Servings: 6
Calories: 155kcal
Author: Kaylee Pauley


  • 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


  • 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.


Serving: 1g | Calories: 155kcal | Carbohydrates: 12g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 194mg | Fiber: 1g | Sugar: 5g