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CALABACITAS CON QUESO

Anahi
Calabacitas con Queso is a traditional Mexican dish made with zucchini stuffed with Monterey Jack cheese, dipped in a fluffy egg batter, fried until golden, and simmered in a flavorful tomato sauce. It’s a lighter, vegetable-forward twist on chiles rellenos that’s perfect with rice or tortillas.
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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.