Calabacitas con queso is a traditional Mexican dish of sautéed zucchini, corn, tomatoes, onions, and mild chilies, topped with melted cheese. It's a flavorful, tender vegetable medley, served as a side or as a vegetarian main.
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This easy Calabacitas con queso recipe cooks the vegetables quickly to keep them crisp and colorful, adds a fresh tomato-chile sauce, and finishes with soft cubes of queso panela for a rich, savory finish.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Zucchini & Summer Squash: Tender vegetables that absorb flavor.
- Corn: Adds sweetness and texture contrast.
- Onion &Tomatoes: Form the base of the sauce for savory flavor.
- Serrano Chile: Adds mild heat and depth of flavor.
- Queso Panela or Fresh Cheese: Adds creamy, salty topping.
- Cilantro: Freshens the dish and brightens flavor.
- Cooking Oil: For sautéing vegetables.
How to Make Calabacitas con Queso
Note: Full instructions are provided in the recipe card below.
- In a medium pot, bring water to a boil and add 2 tomatoes and the serrano chile. Cook until soft, about 8-10 minutes. Blend the chile, ½ onion, garlic, oregano, and ¾ cup of the cooking water until smooth. Add the boiled tomatoes and blend again until smooth, then set aside.
- Heat oil in a large skillet over medium heat. Add the chopped onion and corn kernels, and sauté for about 5 minutes, until the onion is translucent. Add the 3 chopped tomatoes and ½ teaspoon of salt, and cook for 5 minutes, until the tomatoes release their juices.
- Pour the blended tomato-chile sauce into the skillet and season with the remaining salt; simmer for 6 minutes to integrate the flavors.
- Stir in the cubed zucchini or summer squash, along with the remaining salt. Lower the heat, cover, and cook for about 15 minutes, stirring occasionally, until the squash is tender.
- Sprinkle chopped cilantro and cubed queso panela (or fresh cheese) on top, cover, and cook for 5 more minutes, until the squash is fully tender and the cheese softens.
- Turn off the heat and let it rest for 10 minutes to allow the flavors to meld. Serve hot, optionally with rice, avocado slices, and warm corn tortillas.
Hint: Cook the zucchini and squash over medium-low heat until tender, and add the cheese at the end so it softens without melting too much.
Storage, Make Ahead, & Freezing
Storage: Store leftover calabacitas con queso in an airtight container in the refrigerator for up to 3 days.
Make Ahead: Chop the vegetables ahead of time and keep them in separate airtight containers in the fridge for up to 1 day. Cook just before serving for the best texture.
Freezing: Not recommended.
Camila's Tips & Variations
- Cook onions and corn first: Sauté until the onions are translucent before adding the tomatoes.
- Blend the sauce with the cooking water: Use a bit of the boiled water to help blend the ingredients smoothly.
- Add squash after sauce: Ensures zucchini and summer squash cook evenly and absorb flavor.
- Finish with cheese and cilantro: Cover at the end so cheese softens and flavors meld.
Frequently Asked Questions
How do I prevent the cheese from melting too much?
Add the cubed cheese at the very end and cover just until it softens.
What if the sauce is too thin?
Simmer the blended tomato-chile sauce a few extra minutes to thicken before adding the squash.
What traditional sides pair well with calabacitas?
Serve with rice (red or white), avocado slices, and warm corn tortillas for a complete meal.
Love this Calabacitas con Queso recipe?
Make sure to check out our Calabacitas recipe for a delicious, easy-to-make Mexican vegetable dish.
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Recipe
Calabacitas con Queso
Equipment
- Large saucepan or pot
- Spoon or spatula
Ingredients
- ¾ kg (1‑⅔ lbs) zucchini or summer squash, trimmed and cut into ½-inch cubes
- 1 medium yellow onion, divided , ½ finely chopped and ½ quartered
- 2 ears of corn , kernels removed
- 5 Roma tomatoes, divided , 3 finely chopped and 2 whole
- 1 serrano chile
- 2 cloves garlic
- ½ teaspoon oregano
- 1 small bunch fresh cilantro
- ¾-1 cup cooking water
- 1 teaspoon kosher salt , or adjust to taste
- 227 g Queso panela or fresh cheese , cubed
- 2 tablespoons olive oil
Instructions
- In a medium pot, bring water to a boil and add 2 tomatoes and the serrano chile. Cook until soft, about 8-10 minutes.
- Blend the chile, ½ onion, garlic, oregano, and ¾ cup of the cooking water until smooth. Add the boiled tomatoes and blend again until smooth, then set aside.
- Heat oil in a large skillet over medium heat. Add chopped onion and corn kernels and sauté for about 5 minutes until the onion is translucent.
- Add the 3 chopped tomatoes and ½ teaspoon of salt, and cook for 5 minutes, until the tomatoes release their juices.
- Pour the blended tomato-chile sauce into the skillet and season with the remaining salt; simmer for 6 minutes to integrate the flavors.
- Stir in the cubed zucchini or summer squash, along with the remaining salt. Lower the heat, cover, and cook for about 15 minutes, stirring occasionally, until the squash is tender.
- Sprinkle chopped cilantro and cubed queso panela (or fresh cheese) on top, cover, and cook for 5 more minutes, until the squash is fully tender and the cheese softens.
- Turn off the heat and let it rest for 10 minutes to allow the flavors to meld. Serve hot, optionally with rice, avocado slices, and warm corn tortillas.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
