Hatch Green Chile Calabacitas Recipe


1 Zucchini Squash, sliced thinly

1 Summer Squash, sliced thinly

1 Yellow Squash, sliced thinly

¼ Cup Onion, diced

1 Cup Monterey Jack or Cheddar Cheese

1 Tsp Hatch Spice Blend

½ Cup Corn (canned)

½ Cup Fresh Hatch Green Chile (chopped) or (FCC’s) Pure Hatch Green Chile

Olive Oil



Heat 1 Tbsp oil to a large skillet, then add all of the sliced squash and the diced onion to the pan and coat in the oil.
Sprinkle Hatch Spice Blend evenly over the squash/onion and cook over medium-high heat.
Once the onion starts to turn translucent, lower the heat to medium and add corn and Hatch Green Chile. Heat through.
If you like some charring to your zucchini and green chile and corn then turn heat to high for a minute or two.
Then lower the heat and add cheese on top.
Once the cheese is melted they are ready to serve.
Add chopped cilantro on top and more Hatch Spice Blend as desired.
You can also add 1 small can of diced tomatoes when you add in the corn and chile if desired.


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1 comment

Made this recipe not to long ago and my husband loved it. I remember my mom
making us calabacitas with cheese but this is awesome.

Mary Alejandro

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