Mexican-Inspired Calabacitas Con Queso
Zucchini with Tortillas & Cilantro
Inspired by members of the HelloFresh community, we share this delicious 30-minute vegetarian dinner idea in honor of Hispanic Heritage Month. “Preparing a meal is our way of showing we love each other,” says Ashley H., whose family is from Mexico. “My grandmother always says, ‘Primero comemos,” or “First, we eat.” For this homestyle dish, you’ll toss sautéed zucchini, corn, tomato, and onion in a creamy sauce, then top with melted cheddar and sprinkle with fresh cilantro. Our spin on calabacitas con queso is served with warm tortillas for scooping up all that savory, melty goodness.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Corn
1 unit
Yellow Onion
1 unit
Long Green Pepper
1 unit
Zucchini
1 unit
Tomato
¼ ounce
Cilantro
1 teaspoon
Cumin
1 teaspoon
Garlic Powder
1 teaspoon
Dried Oregano
4.5 tablespoon
Sour Cream
(Contains Milk)
½ cup
Cheddar Cheese
(Contains Milk)
6 unit
Flour Tortillas
(Contains Soy, Wheat)
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Drain corn, then pat dry with paper towels. Halve, peel, and dice onion into ½-inch pieces. Halve, core, and dice green pepper into ½-inch pieces. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Dice tomato into ½-inch pieces. Roughly chop cilantro.
• Heat a drizzle of oil in a large pan over high heat. Add corn and season with salt and pepper. Cook, stirring occasionally, until lightly charred in spots, 2-4 minutes. Reduce heat to medium. • Add onion, green pepper, zucchini, cumin, garlic powder, oregano, and a large drizzle of oil; season with salt and pepper. Cook, stirring occasionally, until veggies are softened, 4-6 minutes. • Add tomato and ½ cup water (¾ cup for 4 servings); cook, stirring occasionally, until veggies are tender and sauce has thickened slightly, 1-2 minutes more. (For 4, you may want to work in batches.)
• Stir sour cream into veggies until combined, then sprinkle evenly with cheddar. Cover and cook until cheese melts, 1-2 minutes. • Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. TIP: Toast your tortillas on the stove if you prefer a crispier texture.
• Divide calabacitas con queso between bowls and garnish with cilantro. (TIP: For a little heat, drizzle with hot sauce from your pantry!) Serve with tortillas on the side.