Stuffed Calabacitas: Squash Stuffed with Corn, Tomatoes, Green Chiles

October 31, 2011 By: Megabeth Category: Main Dishes Print This Post Print This Post

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Fresh green chilies (from our garden), fresh corn, fresh zucchini, fresh tomatoes and manchego cheese – perfection. These calabacitas were whipped up for a potluck celebrating el Dia de los Muertos.

I thought that blending the cheese and tortillas was genius. The cheese melted evenly and didn’t overwhelm the bright flavors of the corn, chilies and tomatoes.

So very easy to make and perfect for feeding a crowd. I doubled the recipe and fed eight as a side dish. (You can make the stuffing and put in the zucchinis the night before if you want. Just bring them to room temperature before putting into the oven.)

By the way, I can attest that these hold up to travel. We strapped the baking dish (in its travel case) to the back of the In-House Taste Tester’s bike and rode three miles in a light rain down to the party. Even after tipping the bike to get into a teeny-tiny elevator, I just needed a bit of scootching them back into place and we were in business. I sprinkled the shredded cheese on top, popped them in the oven for the final five minutes and they were perfecto.

Stuffed Calabacitas (Squash Stuffed with Corn, Tomatoes, Green Chiles)
from Fête & Feast

  • 3 medium zucchini squash
  • 2 thin corn tortillas
  • 2 tsp. ancho chile powder
  • 3 oz. manchego cheese, cubed plus 1 oz. shredded manchego cheese
  • 1 Tbsp. extra virgin olive oil
  • 1 medium shallot, diced
  • 1 small red onion, diced
  • 1 c. fresh corn kernels
  • 2 roma tomatoes, seeded and chopped
  • 4 oz. chopped green chiles
  • Salt and pepper


Preheat the oven to 375 degrees.

Slice the top ½ inch from the squash. Split in half horizontally and scrape out the seeds. Bring enough salted water to cover the squash halves to a boil. Drop the halves into the boiling water and cook for 2 minutes.

Remove shells from boiling water; nestle close together in a glass baking pan, and season with a little more salt and pepper.

Tear the corn tortillas into large pieces. Add them to the bowl of a food processor along with the chile powder and the cubed manchego cheese. Pulse until the mixture resembles very coarse cornmeal.

Heat the olive oil in a large sauté pan. Cook the shallot and red onion until soft and starting to become translucent, about 5 minutes. Remove the pan from the heat and stir in the corn, tomatoes, and green chiles. Let cool for about 5-10 minutes.

Combine the tortilla mixture with the sautéed vegetables. Check for seasoning; add salt and pepper to taste. Mound some of the stuffing into each squash half.

Cover with foil and bake for 30 minutes. Remove the foil, sprinkle with the shredded manchego cheese, and return to the oven. Cook for an additional 5-7 minutes or until the cheese is bubbly.

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