Calabacitas Con Queso (Squash with Cheese) Recipe

  • 2 tablespoons vegetable oil
  • 2 garlic cloves, minced
  • 1/2 cup chopped onions
  • 2/3 cup diced tomatoes
  • 4 large cousa squash, diced
  • 2 tablespoons chicken bouillon granules
  • 1/2 cup whole kernel corn
  • 1/4 cup shredded Colby-Monterey Jack cheese
  1. Heat oil in a stockpot over medium heat; add garlic and cook until fragrant, about 30 seconds. Add onions; cook and stir until translucent, about 5 minutes. Stir tomatoes into onion mixture and cook for 30 seconds more.
  2. Mix cousa squash and chicken bouillon into tomato mixture; reduce heat, cover, and simmer until squash is tender, 20 to 30 minutes. Stir in corn and Colby-Monterey Jack cheese.