Casa M Calabacitas.
Summer squash and zucchini go creamy and sharp when jalapeños join poblanos and melted cheese in one skillet
Summer squash and zucchini go creamy and sharp when jalapeños join poblanos and melted cheese in one skillet
Ingredients
Ingredients
- FOR THE CALABACITAS:
- 3 yellow summer squash, quartered, cut into bite-size pieces
- 3 zucchini, quartered, cut into bite-size pieces
- 1 large sweet onion, diced
- 2 poblano chiles, seeded, diced
- 2 jalapeño chiles, seeded, diced
- 8 cloves garlic, minced
- 2 cans sweet corn, liquid drained, but reserved
- 2 cups shredded Mexican 4-cheese blend
- 1 stick butter
- 1 package cream cheese
- 2 teaspoons Better Than Bouillon chicken stock
- 1 Tablespoon Casa M Spice Co® Chain Reaction®
- 1 Tablespoon Casa M Spice Co® Uncontrolled Cattle Drive®
Method
-
01
Dice onion, poblanos, jalapeños, mince garlic
8 minGet your knife sharp and your cutting board ready — you want clean, even pieces so everything cooks at the same rate and the garlic doesn't turn bitter while you're still prepping.
-
02
Quarter and cut squash and zucchini into bite-size pieces
6 minCut these into consistent bite-size chunks, about three-quarter inch or so, because uneven pieces mean some squash turns to mush while others stay firm.
-
03
Drain corn, reserve liquid
2 minDon't throw that corn liquid away — it's going straight into the pan to keep this dish creamy and add body without needing heavy cream.
-
04
Melt butter, sauté onion, garlic, poblanos, jalapeños until soft
6 minCook over medium-high heat until onions are translucent.
-
05
Add spices, cream cheese, bouillon, stir until cream cheese melts
3 minWatch the cream cheese melt into the butter and vegetables, then stir until it's fully incorporated and silky; if it looks too thick, loosen it with a splash of that reserved corn liquid.
-
06
Add corn, squash, zucchini, corn liquid; cover and steam 10 minutes
10 minReduce heat to medium, stir every couple minutes to prevent sticking.
-
07
Turn off heat, add cheese, cover to melt, stir and adjust seasoning
3 minTaste and adjust with more spices if needed.
From Mike's Notebook
Reserve that corn liquid—it's your steam, not waste, and keeps everything creamy without breaking the cheese.
Seed your poblanos and jalapeños before dicing unless you want genuine heat; the placenta holds the punch.
Stir every couple minutes while covered or the bottom scorches and tastes bitter, not caramelized.