Calabacitas with Chorizo is served here in a burrito – really flavorful full meal of chorizo, corn, squash, chiles with a bit of cream and seasonings. Very satisfying!
This Calabacitas with Chorizo is my invention where I took one of my favorite Mexican vegetable dishes, calabacitas, and combined it with chorizo to make a full meal. Boy, was it awesome! As I expected, the combination works great.
In the photo, I made it into a Calabacitas with Chorizo Burrito. This was just because I brought home a package of 12-inch whole wheat tortillas – just made for making giant burritos. Once I finished making the calabacitas with chorizo in a skillet, I just fired up the oven, laid out 2 folded tortillas side by side in a 12 inch long glass baking dish, put a layer of shredded cheese on each and then a couple cups of the calabacitas filling. I folded them over to make them burrito-shaped and topped them with some shredded cheese and green chiles. Then I baked them at 350 degrees for 15-20 minutes and served them with fresh lettuce and tomatoes. This was a full meal – actually each burrito was enough to feed 2-3 people. This is my idea of real comfort food.
For 2 of us, we had enough leftovers for about 3 more meals. It’s just as good leftover as it is the first time. Sometimes I’ll make calabacitas with just yellow squash or just zucchini; it might look a bit different but the taste is about the same. Calabacitas is my all-time favorite dish for either squash or zucchini – there’s just nothing like it.
Since it’s summertime with an abundance of fresh squash and zucchini, I’ll be making calabacitas (and variations) all summer long. Hope you enjoy it!
- 1 tablespoon olive oil
- 1 lb chorizo (I used King Soopers)
- ¾ cup diced onion, about 1 medium
- ½ cup diced green chile
- 1 small-medium jalapeno pepper (1 oz), seeds removed & diced
- 2 tbsp water
- 1 16-oz bag frozen yellow corn
- 2 roma tomatoes, diced
- 2 medium zucchini, sliced into half moons (~ ¾ lb)
- 2 medium yellow squash, sliced into half moons (~ ¾ lb)
- 3 cloves garlic, minced
- 1 tsp coarse kosher salt
- ¼ tsp black pepper
- ¼ tsp dried oregano
- ¼ tsp ground cumin
- ½ cup shredded cheddar cheese
- ¼ cup heavy cream or sour cream
- optional: shredded cheddar cheese, diced fresh tomatoes and cilantro for garnish
- Heat olive oil in a large nonstick skillet over medium-high heat.
- Add chorizo, browning lightly for about 5 minutes while breaking up into small chunks with a large spoon.
- Add onions, green chiles, and jalapenos. Cook for 5 minutes, stirring occasionally, until
- vegetables begin to soften.
- Add water, corn, tomatoes, zucchini, yellow squash, garlic, salt, black pepper, oregano and ground cumin. Stir to combine and cook for 5-10 minutes, stirring every minute or so until zucchini and squash are soft.
- Uncover the skillet, add the shredded cheese and cream or sour cream, and stir together until the cheese has fully melted.
- Remove from heat, garnish with chopped cilantro, tomatoes and shredded cheese, and serve.
- Or, spoon into tortilla covered with a layer of cheese, wrap up, top with shredded cheese, and bake for 15 minutes to serve as a burrito.
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