Calabacitas con Queso

Feeding a crowd, short on time, and on a budget? Here’s a recipe that will save the day. For less than $10, you can make this dish that will last for today and tomorrow, and it’s ready in under 40 minutes.
Calabacitas con Queso
Feeding a crowd, short on time, and on a budget? Here’s a recipe that will save the day. For less than $10, you can make this dish that will last for today and tomorrow, and it’s ready in under 40 minutes.
Steps
- 1
Wash the onion, garlic, zucchini, and tomatoes thoroughly. Let them sit for 10 minutes before chopping.
- 2
Slice the onion and garlic, and add them to a pot with two tablespoons of olive oil. Cook over medium heat.
- 3
Once the onion is translucent, add the chopped zucchini. I cut them into rounds and then into eight small pieces so they go further.
- 4
Dice the tomatoes and add them to the pot with the other ingredients.
- 5
Add a can of drained corn kernels and sprinkle two tablespoons of chicken bouillon powder on top for flavor. Cook over low heat for 15 to 20 minutes until it comes to a boil, stirring occasionally to prevent sticking.
- 6
Serve the dish and top with sour cream and cheese to taste. I used basket cheese because it’s affordable, but panela or double cream cheese also work great. This dish pairs well with a brothy soup and a portion of meat or chicken, but it’s also delicious as a main course on its own. Enjoy!
- 7
Suggestion: For friends living in Tlatelolco, I recommend buying your groceries at the store "Los Veracruzanos" in the Lerdo de Tejada building, as they always have high-quality products at reasonable prices.
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