Calabacitas con Queso
I like how these calabacitas turn a simple vegetable into the center of a comforting meal. Two rounds of squash cradle Monterey Jack cheese, then a light egg batter fries into a golden coating. The tomato sauce brings it all together: tender squash, warm melted cheese, and enough savory sauce to spoon over rice. Set out tortillas and let everyone enjoy it while the filling is still soft and warm.This version of calabacitas con queso uses cheese-filled zucchini rounds dipped in egg batter, fried, and finished in tomato sauce.
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.