Mexican Grilled Calabacitas with Melted Cheese

Introduction

Calabacitas Asadas con Queso is a classic Mexican side dish that brings out the smoky flavors of grilled zucchini topped with melted cheese and cotija. Using the Arteflame grill, the zucchini cooks evenly on the flat cooktop without burning, giving it a perfectly seared, flavorful finish. This dish is simple, delicious, and the perfect complement to any grilled meal.

Ingredients

• 2 medium zucchinis, sliced into 1/4-inch rounds
• 2 tbsp butter, melted
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 cup shredded Oaxaca or mozzarella cheese
• 1/4 cup crumbled cotija cheese
• 1 tbsp chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins inside the grill.
3. Stack firewood over the napkins.
4. Light the paper and wait about 20 minutes until the grill is ready for cooking.

Step 2: Prepare the zucchini

1. Slice the zucchini into 1/4-inch rounds.
2. In a bowl, toss the zucchini rounds with melted butter, salt, black pepper, and smoked paprika.

Step 3: Grill the zucchini

1. Place the seasoned zucchini slices on the Arteflame flat griddle cooktop.
2. Grill for 3-4 minutes on each side until tender and slightly charred.

Step 4: Melt the cheese

1. Move the grilled zucchini slices to a slightly cooler section of the griddle.
2. Sprinkle shredded Oaxaca or mozzarella cheese over the zucchini.
3. Cover with a melted cheese dome or leave until the cheese begins to melt and bubble.

Step 5: Finish with cotija and garnish

1. Remove the zucchini from the grill once the cheese has melted.
2. Sprinkle crumbled cotija cheese and chopped cilantro on top.
3. Serve with lime wedges and enjoy.

Tips

• For extra flavor, brush additional melted butter on the zucchini while grilling.
• Use a grill dome to speed up the cheese melting process.
• Make sure the grill is properly preheated to get the best sear.
• Grill near the center for faster searing, or move to the edges for a slower cook.

Variations

1. Spicy Calabacitas: Add 1/2 tsp chili powder and a pinch of cayenne for a spicy kick.
2. Herb-Infused Calabacitas: Add 1 tsp dried oregano and fresh basil for a herbaceous twist.
3. Garlic Butter Calabacitas: Mix 1 minced garlic clove into the melted butter before tossing the zucchini.
4. Mexican Street Style: Drizzle with crema and sprinkle with Tajín seasoning before serving.
5. Zesty Lime and Cumin: Add 1/2 tsp cumin and a squeeze of extra lime for a citrusy depth.

Conclusion

This Mexican grilled calabacitas recipe is an easy, flavorful side dish perfect for any grilled meal. The Arteflame grill ensures even cooking without burning, giving the zucchini a smoky and delicious char. Serve it up with your favorite grilled meats for a complete and satisfying experience.

Best Pairings

• Grilled Ribeye Steak
• Carnitas Tacos
• Chipotle Grilled Chicken
• Flame-Seared Shrimp
• Elote (Mexican street corn)