Calabacitas con Queso
Calabacitas con queso is proof that some of the best Mexican food is also the most humble. Squash, corn, tomato, and melting cheese, and that is really it, but in my mom's hands it became something we actually asked for. She had a gift for turning simple vegetables into a dish that felt generous, which I now know came from years of cooking in restaurants and feeding a big family on a careful budget. I make calabacitas when I want something light that still tastes like home. It works as a side or scooped into warm tortillas, and either way it disappears fast.
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.
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.