Hello Fresh Mexican-Inspired Calabacitas con Queso

Updated at: Sun, 28 Jan 2024 16:23:02 GMT

Step 1

Wash and dry produce Drain corn, pat dry. Halve, peel, and dice onion into ½-inch thick pieces. Halve, core, and dice green pepper into 1/2-inch pieces. Trim and halve zucchini lengthwise; cut into ½-inch thick half-moons. Dice tomato into ½-inch pieces. Roughly chop cilantro.

Step 2

Heat drizzle of olive oil in large pan over high heat. Add corn no season with salt and pepper. Cook, stirring occasionally, until lightly charred in spots, 2-4 minutes. Reduce heat to medium.

Step 3

Add onion, green pepper, zucchini, cumin, garlic powder, oregano, and a large drizzle of oil; season with salt and pepper. Cook, stirring occasionally, until veggies are softened, 4-6 minutes.

Step 4

Add tomato and ½ cup water (¾ cup for 4 servings); cook, stirring occasionally, until veggies are tender and sauce has thickened slightly, 1-2 minutes.

Step 5

Stir sour cream into veggies until combined, then sprinkle evenly with cheddar. Cover and cook until cheese melts, 1-2 minutes.

Step 6

Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.

Step 7

Divide calabacitas con queso between bowls and garnish with cilantro. Serve with tortillas on the side.

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Delicious

Easy

Fresh

Makes leftovers

One-dish