Side Dish: Mexico – Sonora, Northern Mexico – Calabacitas con Queso (Zucchini with Cheese)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 2 tbsp (30 ml) vegetable oil or rendered lard
- 1 small white onion, finely chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced (about 6 g)
- 1 poblano pepper, roasted, peeled, seeded, and diced (about 4 oz / 110 g)
- 1 jalapeño, seeded and minced (optional) (about 0.5 oz / 15 g)
- 4 small zucchini (calabacitas), cut into 1/2-inch (1.3 cm) pieces (about 1 1/4 lb / 570 g)
- 2 ears fresh corn, kernels cut off (about 1 1/2 cups / 225 g) — or 1 1/2 cups (225 g) frozen corn, thawed
- 8 oz (225 g) queso de Sonora (Sonoran farmer cheese) or queso fresco, crumbled
- 1/4 cup (60 ml) chicken or vegetable broth (optional; for a bit of steam to soften squash)
- 1/2 tsp (2.5 g) ground cumin
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) ground black pepper, plus more to taste
- 1 tbsp (15 ml) butter (optional, for finishing)
- 2 tbsp (8 g) chopped fresh cilantro, for garnish
- Lime wedges for serving (optional)

Instructions

Short Description:
A simple Sonoran-style sauté of fresh zucchini (calabacitas) and sweet corn with roasted green chiles, finished with melting regional cheese for a creamy, savory side. Bright, slightly smoky, and suited to pair with grilled meats or beans.

Regional Notes:
This Sonoran variation highlights local produce—fresh zucchini and corn—and uses a regional table cheese (queso de Sonora) that melts gently without overpowering the vegetables. Roasted poblano or other green chiles add the mild smoky heat common in Northern Mexico, distinguishing it from more southern squash stews that use different cheeses and spices.

1. Roast the poblano: hold the poblano over an open flame, under a broiler, or on a hot griddle until the skin is well charred on all sides. Place in a bowl and cover or seal in a plastic bag for 10 minutes to steam. Peel off skin, remove seeds and stem, and dice the flesh.
2. Heat the oil in a large skillet over medium heat until shimmering. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
3. Add the minced garlic, diced roasted poblano, and minced jalapeño (if using). Cook, stirring, until fragrant, about 1 minute. Stir in the ground cumin.
4. Add the zucchini pieces and corn kernels to the skillet. Season with 1 tsp (5 g) salt and 1/4 tsp (0.5 g) black pepper. Sauté, stirring occasionally, until the squash is tender but still holds shape, about 6–8 minutes. If the pan becomes too dry before the squash softens, add up to 1/4 cup (60 ml) broth and cover for 1–2 minutes to steam gently.
5. Reduce heat to low and sprinkle in about two-thirds of the crumbled queso de Sonora. Stir gently until the cheese warms and begins to soften and coat the vegetables, about 1–2 minutes. Add the remaining cheese and fold through; avoid over-stirring to keep some texture.
6. Stir in the butter (if using) for a glossy finish. Taste and adjust salt and pepper as needed.
7. Remove from heat, sprinkle with chopped cilantro, and serve warm as a side dish with lime wedges on the side for squeezing.