Love Mexican comfort food but want to keep it low-carb? This Keto Calabacitas con Queso is a creamy, cheesy, and delicious way to enjoy Mexican squash while staying on track with your keto lifestyle. Roasted poblano peppers, fresh tomatoes, and Oaxaca cheese come together to create a dish that’s rich, satisfying, and full of authentic flavor. Whether served as a side or a main dish, it’s a must-try keto recipe!
History of Calabacitas con Queso
Calabacitas con queso (zucchini with cheese) has deep roots in Mexican culinary tradition, particularly in northern Mexico and the southwestern United States.
The dish originated from indigenous Mexican agriculture, where squash was one of the “three sisters” crops (along with corn and beans) cultivated by pre-Hispanic peoples for thousands of years. The specific variety of summer squash used in calabacitas has been grown in Mexico since ancient times.
After the Spanish arrival in the 16th century, European ingredients like cheese and dairy were introduced to Mexican cuisine. This cultural fusion transformed the original squash preparations into what we now recognize as calabacitas con queso. The addition of cheese (typically a melting cheese like queso fresco, Chihuahua, or Monterey Jack) represents the blending of indigenous and European culinary traditions.
Why Mexicans Love Calabacitas con Queso
This dish holds special significance in Mexican culture for several reasons:
Seasonal celebration: It celebrates the summer harvest when zucchini and other squashes are at their peak, connecting people to agricultural cycles and seasonal eating patterns.
Versatility: Calabacitas can be served as a side dish, main course, or filling for tacos and quesadillas, making it adaptable to different meals and occasions.
Economic practicality: The dish makes excellent use of abundant, inexpensive summer produce, historically allowing families to create satisfying meals during times of plenty.
Nutritional value: It combines vegetables with protein from cheese, creating a balanced dish that provides sustenance while incorporating garden vegetables.
Regional identity: Particularly in northern Mexico and the borderlands, calabacitas con queso represents regional culinary heritage and family traditions.
Comfort food appeal: The combination of tender squash, sweet corn, and melted cheese creates a comforting, satisfying texture and flavor profile that appeals across generations.
The dish also reflects the Mexican approach to cooking vegetables – not simply steamed as sides but transformed into flavorful, substantial dishes in their own right through careful seasoning and complementary ingredients.
The Ultimate Creamy Keto Calabacitas con Queso Recipe!
Description
Ingredients:
2 medium Mexican squash (calabacitas), diced
1 small yellow onion, finely chopped
1 Roma tomato, diced
1 small poblano pepper, roasted, peeled, and diced
1 tbsp olive oil or butter
2 cloves garlic, minced
½ tsp salt (or to taste)
¼ tsp black pepper
¼ tsp cumin (optional for extra warmth)
½ cup heavy cream
¾ cup shredded Oaxaca or Monterey Jack cheese
¼ cup grated cotija cheese (for topping)
¼ cup cilantro, chopped (for garnish)
Instructions:
Heat the oil or butter in a large skillet over medium heat.
Sauté the onion and garlic until fragrant, about 2 minutes.
Add the diced calabacitas, stirring occasionally for 4-5 minutes until slightly tender.
Mix in the tomatoes, poblano pepper, salt, pepper, and cumin, cooking for another 3-4 minutes.
Pour in the heavy cream and stir gently. Simmer for 2 minutes until slightly thickened.
Lower heat and stir in shredded cheese, mixing until melted and creamy.
Remove from heat, top with cotija cheese and chopped cilantro, and serve warm.
Serving Suggestions & Meal Prep Tips:
Serve as a side dish for grilled chicken, steak, or fish.
Pair with keto-friendly tortillas for a delicious low-carb taco filling.
Top with crispy chorizo for an extra layer of flavor.
Store leftovers in an airtight container for up to 4 days in the fridge. Reheat on low heat.
Double the batch and freeze portions for quick meal prep.
Cooking Temperature: Medium heat
Estimated Cost: $6-$8 (serves 3-4)
Best Time of Year: Summer and early fall when zucchini is in season
Nutritional Values (Per Serving – 4 Servings Total):
Calories: 230
Protein: 7g
Fat: 19g
Net Carbs: 5g
Fiber: 2g
