This delicious Calabacitas con Queso recipe is a comforting and authentic Mexican dish made with fresh zucchini, melty Monterey Jack cheese, and a light, fluffy egg batter simmered in a rich tomato sauce. Similar to chiles rellenos but lighter and easier to make, these cheesy zucchini fritters are perfect for serving with Mexican rice or warm tortillas. Whether you’re looking for a meatless dinner idea or a new way to use up zucchini, this traditional Mexican recipe will win over the whole family.
Why You'll Love This Recipe
- Traditional & Comforting – This is a classic Mexican dish that brings back memories of home-cooked meals.
- Cheesy & Satisfying – Each bite has a crispy edge, soft zucchini center, and melted cheese, what’s not to love?
- Vegetarian-Friendly – Perfect for meatless Mondays or anytime you want a hearty vegetarian main.
- Great for Sharing – Ideal for feeding a family or bringing to a potluck.
- Made With Pantry Staples – Uses common ingredients you probably already have on hand.
Ingredients You'll Need
- For the zucchini:
- 4–5 Mexican zucchinis, sliced into circles
- Monterey Jack cheese, cut into small slices for filling
- 6 eggs, separated (whites and yolks)
- 1 teaspoon flour
- ½ teaspoon salt
- Avocado oil (for frying)
- For the tomato sauce:
- 3 Roma tomatoes
- 2 garlic cloves
- 1 small piece of white onion
- 1 teaspoon salt (or to taste)
- 1 teaspoon chicken bouillon
- 1 teaspoon tomato bouillon
- 1 teaspoon dried oregano
What Each Ingredient Does
- Mexican zucchini (calabacitas): Mild and tender, they’re the star of the dish and hold the cheese filling beautifully.
- Monterey Jack cheese: Melts perfectly for that gooey, comforting center.
- Eggs: Whipped into a light batter that gives the zucchini a fluffy, golden coating.
- Flour: Stabilizes the egg batter so it clings to the zucchini.
- Salt: Balances flavors in both the batter and sauce.
- Avocado oil: A healthy, high-heat oil for frying until crispy.
- Roma tomatoes: Create the base for the fresh tomato sauce.
- Garlic cloves: Add depth and savory flavor.
- White onion: Brings a mild sweetness to the sauce.
- Chicken bouillon: Adds umami richness to the sauce.
- Tomato bouillon: Enhances the tomato flavor.
- Oregano: A touch of Mexican oregano gives earthy, herbal notes.
Tips and Tricks for Success
- Beat the egg whites well – Make sure they reach stiff peaks before adding the yolks so your batter stays fluffy.
- Don’t overfill with cheese – Too much cheese can ooze out while frying. A thin slice works best.
- Work in batches – Fry a few zucchini rounds at a time to avoid overcrowding the pan.
- Drain on paper towels – This keeps the batter crisp before adding to the sauce.
- Simmer gently – Once the zucchini is in the sauce, cook on low heat to prevent the batter from falling apart.
Frequently Asked Questions
Yes. Cut it into evenly sized rounds and sandwich the cheese between pairs of slices, just as with Mexican squash.
Monterey Jack melts well inside the battered zucchini. Oaxaca or low-moisture mozzarella can substitute; queso fresco will stay crumbly rather than give the same melted filling.
Use vegetarian bouillon in place of chicken bouillon and check the tomato bouillon ingredients. This egg-battered version contains eggs and cheese.
Beat the egg whites to stiff peaks, then fold in the yolks gently. Coat and fry the zucchini soon after mixing so the batter holds its air.
The fried zucchini is best fresh. You can make the tomato sauce ahead, refrigerate promptly, and use within 4 days.
Try Mexican red rice, beans, and warm tortillas. Elote makes a lovely side too.
In summer I serve these calabacitas next to grilled elote and let the season do the cooking.
Calabacitas con Queso
Ingredients
For the zucchini
- 4-5 Mexican Zucchini sliced into circles
- Monterey Jack cheese cut into small pieces for filling
- 6 eggs separated
- 1 teaspoon flour
- ½ teaspoon salt
- Avocado oil for frying
For the tomato sauce
- 3 roma tomatoes
- 2 garlic cloves
- 1 small piece of white onion
- 1 teaspoon salt
- 1 teaspoon chicken bouillon
- 1 teaspoon tomato bouillon
- 1 teaspoon dried oregano
Instructions
Prepare the batter
- In a stand mixer (or with a hand mixer), beat the 6 egg whites until stiff peaks form.
- Add the yolks one at a time, mixing gently to incorporate.
- Mix in the flour and salt until just combined.
Assemble and fry zucchini
- Slice zucchini into circles and sandwich two slices together with a piece of Monterey Jack cheese in the middle.
- Dip each zucchini “sandwich” into the egg batter, coating well.
- Heat avocado oil in a skillet and fry the battered zucchini on both sides until golden. Remove and set aside.
Make the sauce
- In a blender, combine tomatoes, garlic, onion, salt, chicken bouillon, tomato bouillon, and oregano. Blend until smooth.
- Pour the sauce into a skillet and simmer for 5–7 minutes.
Combine
- Add the fried zucchini into the sauce, cover, and cook on low heat until the zucchini is tender (about 10 minutes).
- Serve hot with rice, beans, or warm tortillas.
Cook along with an AI assistant
Storage and Freezing
Cool and refrigerate in an airtight container within 2 hours and use within 4 days. Reheat gently on the stove or in the microwave until hot. Freezing is not recommended because the vegetables and cheese can become watery after thawing.
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