Mexican cuisine · Vegetable Dishes

Calabacitas Rellenas de Queso

Hollowed-out zucchini stuffed with corn, onion and cheese, baked in the oven until golden brown.

Ingredients · for 4 servings

• 8 small zucchini
• 300 g corn
• 1 white onion
• 2 cloves garlic
• 1 poblano chili
• 200 g queso fresco (or mild feta)
• 150 g grated young gouda
• 150 g crema (or sour cream)
• 2 tbsp sunflower oil
• 1 tsp dried oregano
• Salt, pepper

Instructions

1. Halve the zucchini lengthwise and hollow them out with a teaspoon, leaving a wall about 5 mm thick; finely chop the scooped-out flesh.
2. Blacken the poblano chili all over an open flame for 6–8 min, then peel, deseed and cut into fine strips; finely dice the onion and garlic.
3. Heat the oil in a pan and fry the onion, garlic and chopped zucchini flesh over medium heat for 6 min, until the liquid has evaporated.
4. Stir in the corn, poblano strips and oregano and cook for another 3 min, then remove from the heat and stir in the crumbled queso fresco and half the crema; season generously with salt and pepper.
5. Place the zucchini halves in an oiled baking dish, salt lightly, pile in the filling and sprinkle with the grated gouda.
6. Bake in the preheated oven at 200°C top/bottom heat for 25–30 min, until the zucchini is soft and the cheese is golden-flecked, then serve drizzled with the remaining crema.