Calabacitas Recipe

Roadrunner Chile Company Calabacitas recipe


Calabacitas are a great Santa Fe style zucchini and squash dish.  Serve as a side item or omit the bacon and use to make great vegetarian filling for tacos or enchiladas.

Calabacitas Recipe
Prep time
Cook time
Total time
Serves: 8
  • 3 medium zucchini
  • 3 medium yellow squash
  • 2 tablespoons butter
  • 2 slices bacon, thick cut
  • ½ cup chopped onion
  • 1 tablespoon minced garlic
  • ¾ teaspoon dried oregano
  • 1 cup Roadrunner Chile Company Fire-Roasted Green Chile
  • 1 can whole kernel corn
  • Salt and pepper
  1. Trim the ends from the zucchini and squash and slice in half lengthwise. Cut each half crosswise into one-half-inch pieces. Set aside.
  2. Melt the butter in a large heavy-bottom skillet over medium heat. Add the bacon and cook, stirring frequently, until it just begins to brown. Add the onion and cook until it softens, about 3 minutes.
  3. Stir in the garlic and the oregano and cook until fragrant, about 1 minute.
  4. Stir in the cut-up zucchini and squash and the green chile, cover tightly and cook until the zucchini softens, about 5 minutes.
  5. Add the corn and heat through, about 2 minutes. Season with ½ teaspoon salt and a pinch of pepper, or to taste. Serve immediately.