Weekly Recipes

Calabacitas with Chorizo

Calabacitas with Chorizo

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!

Calabacitas with Chorizo
Prep time
Cook time
Total time
Recipe type: Casserole
Cuisine: Southwestern
Serves: 8 servings
  • 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
  1. Heat olive oil in a large nonstick skillet over medium-high heat.
  2. Add chorizo, browning lightly for about 5 minutes while breaking up into small chunks with a large spoon.
  3. Add onions, green chiles, and jalapenos. Cook for 5 minutes, stirring occasionally, until
  4. vegetables begin to soften.
  5. 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.
  6. Uncover the skillet, add the shredded cheese and cream or sour cream, and stir together until the cheese has fully melted.
  7. Remove from heat, garnish with chopped cilantro, tomatoes and shredded cheese, and serve.
  8. 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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