Homemade Calabacitas with Chile Peeler Nation Freeze Dried Hatch Green Chile

Calabacitas is one of those classic New Mexico dishes that feels simple, comforting, and full of flavor all at once. Fresh squash, sweet corn, onion, and roasted Hatch green chile come together to create a side dish that somehow steals the spotlight every time.

Using Chile Peeler Nation Freeze Dried Hatch Green Chile makes it easy to enjoy authentic roasted chile flavor year round without needing freezer space or waiting for chile season.

Step 1: Rehydrate Your Chile Peeler Nation Green Chile

Place your freeze dried Hatch green chile into a bowl and cover with warm water. Let soak for about 10 to 15 minutes until soft and fully rehydrated.

Step 2: Peel and Chop the Chile

Once rehydrated, gently peel away the charred outer skin just like traditional roasted Hatch green chile. Remove stems if needed, then chop into small pieces.

Ingredients

• 3 to 4 medium zucchini or yellow squash, chopped
• 2 cups corn
• 1 small onion, chopped
• 1 to 2 cups rehydrated and chopped Chile Peeler Nation Hatch Green Chile
• 2 tablespoons oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Optional:

• Diced tomatoes
• Garlic
• Shredded cheese
• Fresh cilantro

Directions

Heat oil in a large skillet over medium heat.

Add squash and onion and cook covered on low heat for about 10 to 15 minutes until softened.

Add corn and continue cooking for another 5 minutes.

Stir in the chopped green chile, salt, and black pepper. Cook another 5 minutes until everything is hot and full of flavor.

Serve warm as a side dish or grab a hot tortilla and roll it up New Mexico style.

This dish pairs perfectly with grilled meats, enchiladas, beans, or breakfast plates.

Take advantage of our free shipping and stock up on authentic Freeze Dried Hatch Green Chile at ChilePeelerNation.com.