Calabacitas Con Queso (Squash with Cheese) recipe

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Ingredients

2 tablespoons vegetable oil
2 garlic cloves, minced
½ cup chopped onions
⅔ cup diced tomatoes
4 large cousa squash, diced
2 tablespoons chicken bouillon granules
½ cup whole kernel corn
¼ cup shredded Colby-Monterey Jack cheese

Nutrition Info

185.2 calories
carbohydrate: 18.9 g
cholesterol: 8.6 mg
fat: 10.9 g
fiber: 4.8 g
protein: 7.5 g
saturatedFat: 3.3 g
servingSize: -
sodium: 639.5 mg
sugar: 9.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a stockpot over medium heat, add garlic and cook until fragrant, about 30 seconds. Add onions, cook and stir until translucent, about 5 minutes. Stir tomatoes into onion mixture and cook for 30 seconds more.

  2. Mix cousa squash and chicken bouillon into tomato mixture, reduce heat, cover, and simmer until squash is tender, 20 to 30 minutes. Stir in corn and Colby-Monterey Jack cheese.

Recipe Yield

4 servings

Recipe Note

This is an all-veggie dish my Mexican mother makes. It is somewhat of a comfort food dish and is quite delish! Serve with warm corn tortillas.

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