Calabacitas Rellenas de Queso

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Introduction

If you’re looking for a comforting, rustic Mexican dish straight from the countryside, Calabacitas Rellenas de Queso (stuffed zucchini with cheese) is the perfect recipe. Popular in traditional ranch homes, this dish takes simple ingredients—fresh zucchini, farm eggs, queso fresco, and tomatoes—and transforms them into something truly satisfying. The calabacitas are stuffed with cheese, dipped in a fluffy egg batter, fried until golden, and then simmered in a light tomato broth. It’s an affordable, wholesome, and delicious way to bring a taste of authentic Mexican cooking from mi rancho a tu cocina (my ranch to your kitchen).

Why You’ll Love This Recipe

  • 🌿 Authentic flavor – A true countryside recipe that tastes just like abuelita’s cooking.
  • 🧀 Cheesy and comforting – Melted queso tucked inside tender zucchini, wrapped in a fluffy egg batter.
  • 🍅 Fresh ingredients – Tomatoes, onion, garlic, and cilantro create a light but flavorful broth.
  • 👩‍🍳 Simple and budget-friendly – Uses everyday ingredients you probably already have at home.
  • 🌮 Perfect with rice and tortillas – A complete Mexican comfort meal when paired with sides.

Ingredients

For the Stuffed Zucchini

  • 6 medium zucchini (washed)
  • Queso fresco or panela, cut into strips (about 1 cup)
  • 10 small eggs (or 6 large eggs), separated into whites and yolks
  • Pinch of salt
  • Oil, for frying

For the Tomato Broth (Caldito de Jitomate)

  • 6 ripe tomatoes
  • 1 small piece of onion
  • 1 clove garlic
  • 1 serrano chili (optional, for heat)
  • Small bunch of cilantro
  • 1–2 tablespoons oil
  • Salt, to taste
  • 1 cup water (adjust as needed)

Step-by-Step Instructions

Step 1 – Prepare the zucchini

  1. Wash the zucchini and trim off the ends.
  2. Slice lengthwise into halves or thick pieces.
  3. Carefully cut a slit in the middle to form a pocket for filling.
  4. Insert a strip of cheese inside each zucchini piece.

Step 2 – Cook the zucchini

  1. In a pot with boiling salted water, cook the zucchini for a few minutes until slightly tender.
  2. Drain and set aside to cool.

Step 3 – Make the tomato broth

  1. In a blender, combine tomatoes, onion, garlic, serrano chili, salt, and 1 cup water. Blend until smooth.
  2. Heat oil in a saucepan, sauté a few onion slices, then pour in the tomato mixture.
  3. Add cilantro and simmer for 10–15 minutes until slightly thickened.

Step 4 – Prepare the egg batter

  1. In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.
  2. Gently fold in the yolks to create a fluffy, golden batter.

Step 5 – Fry the stuffed zucchini

  1. Heat oil in a skillet over medium heat.
  2. Dip each cheese-stuffed zucchini into the egg batter, coating well.
  3. Fry until golden brown on all sides, then drain on paper towels.

Step 6 – Simmer in the broth

  1. Add the fried zucchini into the simmering tomato broth.
  2. Let them cook together for 5 minutes so the flavors blend.
  3. Serve warm with fresh tortillas and Mexican rice.

Expert Tips & Variations

  • ✅ Cheese options – Queso fresco, panela, or Oaxaca cheese all work beautifully.
  • ✅ Zucchini alternatives – You can also make this recipe with chiles, eggplant, or bell peppers.
  • ✅ Extra flavor – Add a roasted tomato or roasted chili to the sauce for a smoky taste.
  • ✅ Make it lighter – Bake the stuffed zucchini instead of frying for a healthier twist.

Important Notes

  • Don’t overcook the zucchini when boiling, or they may break apart when stuffing.
  • Make sure the egg whites are beaten stiff enough, otherwise the batter won’t stick well.
  • Fry in small batches so the oil temperature stays hot and the coating turns golden and crisp.

Nutritional Information (per serving, approx. 1 zucchini with broth)

  • Calories: 220
  • Protein: 12 g
  • Carbohydrates: 10 g
  • Fat: 14 g
  • Fiber: 3 g
  • Calcium: 120 mg

Frequently Asked Questions (FAQ)

1. What kind of cheese is best for Calabacitas Rellenas?
Queso fresco or panela is most traditional, but you can use mozzarella or Monterey Jack if that’s what you have.

2. Can I make this recipe vegetarian?
Yes! The recipe is naturally vegetarian since it uses only vegetables, eggs, and cheese.

3. How do I store leftovers?
Keep them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of broth.

4. Can I freeze Calabacitas Capeadas?
It’s not recommended, as the batter becomes soggy after thawing. Fresh is always best.

5. What can I serve with this dish?
It pairs beautifully with Mexican rice, refried beans, and warm corn tortillas for a complete meal.

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