Calabacitas Con Queso y Elote Jugositas / Calabacitas a la Mexicana Caldosas Receta de la Abuela 👵

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cucumbers

Yellow squash offers a similar texture and flavor.

jalapeño

🥗Healthier: poblano

💰Cheaper: green bell pepper

Poblano provides a milder heat.

corn

🥗Healthier: cauliflower rice

💰Cheaper: frozen corn

Cauliflower rice is lower in carbs and calories.

Wash the pasilla pepper and roast it directly on the stove.

Finely chop the zucchinis.

Finely chop 4-5 small slices of red onion.

Grate 1 clove of garlic.

Chop 1 large red tomato.

Boil the corn with salt, then cut it off the cob.

Use cheese for frying, preferably low-sodium cheese.

Roast the pasilla pepper, then place it in a plastic bag to steam for easy peeling.

Peel the pasilla pepper and remove the seeds; cut it into strips.

In a large pot, add 1 teaspoon of margarine and 1 teaspoon of oil.

Add the halved green onions, chopped onion, and grated garlic; fry for 1 minute.

Add the chopped tomato and cover to let it release its juices.

Once the tomato is cooked and juicy, add the finely chopped zucchinis.

Season with chicken bouillon and stir well.

Add the corn after 2-3 minutes of cooking the zucchinis.

Let the mixture simmer until it becomes juicy and caldosas (soupy).

Add the roasted pasilla pepper to the mixture.

Optionally, add cream at this point, but the creator chose not to.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens