CALABACITAS CON QUESO

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.

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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

Can I use regular zucchini instead of Mexican zucchini?
Yes! Regular green zucchini works just as well if Mexican zucchini isn’t available.

What other cheese can I use?
Besides Monterey Jack, you can use Oaxaca, mozzarella, or even queso fresco for a different flavor and texture.

Can I make this ahead of time?
It’s best served fresh, but you can fry the zucchini ahead and store them in the fridge. When ready, warm them in the sauce before serving.

Is this dish vegetarian?
Yes, as long as you skip the chicken bouillon or use a vegetarian alternative.

What can I serve with calabacitas con queso?
It pairs perfectly with Mexican rice, refried beans, or warm flour tortillas.