Panela Cheese Stuffed Squash

by Ericka Sanchez on August 20, 2025

Whenever I prepare a very spicy dish at home, I try to balance the heat for my family, especially for my son. One day, I was making chile rellenos, but the poblanos turned out extra fiery. Instead of pushing through with the heat, I decided to swap the peppers for tender Mexican squash. The result? These golden, crispy little sandwiches of squash and panela cheese, served with a rich tomato caldillo. What began as a kitchen compromise quickly became a family favorite. These calabacitas rellenas are kid-friendly, comforting, and loaded with the flavors of Mexican home cooking.

Related Recipe: Corn and Poblano Calabacitas

A Family-Friendly Twist on a Mexican Classic

Chile rellenos are a beloved Mexican dish made by stuffing roasted peppers, usually poblanos, with cheese or meat, dipping them in a fluffy egg batter, and frying until crisp. They’re often served with a savory tomato sauce, which ties the whole dish together. But poblanos can be unpredictable. Some are mild, others pack an unexpected punch.

That unpredictability inspired this variation: instead of chiles, I used calabacitas (Mexican squash). Their mild flavor and tender texture pair beautifully with creamy panela cheese. When dipped in the same airy egg batter and fried, the squash achieves a delicate crunch that contrasts with the creamy, salty cheese inside. And of course, no relleno-inspired dish would be complete without a silky tomato caldillo.

Ingredient Variations

One of the best things about this recipe is how flexible it can be. Here are a few ways to make it your own:

Cheese Options: Panela is a fresh Mexican cheese that holds its shape when heated. If you can’t find it, queso fresco or queso Oaxaca can work. For a melty experience, mozzarella or Monterey Jack make excellent substitutes.

Different Vegetables: Mexican squash is traditional here, but zucchini works just as well. For smaller, bite-sized versions, try using yellow squash rounds or even thick slices of eggplant.

Add Heat Back: If you’re cooking for spice lovers, sandwich a thin slice of roasted poblano or jalapeño in with the cheese before dipping in the batter. You’ll get that chile relleno kick without overwhelming heat.

Alternative Sauces: Tomato caldillo is classic, but you could drizzle the stuffed squash with a smoky chipotle salsa, a tangy tomatillo salsa, or even a creamy poblano sauce for variety.

Cultural Connections

Calabacitas rellenas may not have the centuries-old reputation of chile rellenos, but they embody the same ingenuity of Mexican home cooking. Mexican kitchens are known for adapting recipes based on what’s available, what’s affordable, and what the family enjoys. This dish reflects that spirit perfectly, born from the need to tame a too-spicy chile relleno night, it turned into a recipe in its own right.

Squash itself has deep roots in Mexican cuisine. Along with corn and beans, squash is part of the “Three Sisters”agricultural tradition of Mesoamerica, sustaining civilizations for thousands of years. Today, calabacitas still appear in countless dishes, from stews to sautés, proving their versatility and cultural importance.

Tomato caldillo also carries history on the plate. Tomatoes are native to Mexico, and blending them into a simple sauce flavored with onion, garlic, and oregano is as traditional as it gets. This sauce ties the stuffed squash to the broader tradition of Mexican salsas and guisos, where the tomato provides both sweetness and acidity to balance richer foods.

Storage Tips

Because this dish has both fried elements and a fresh sauce, a little planning goes a long way in storing leftovers.

For the Squash: The stuffed and battered squash taste best fresh, when the exterior is still crisp. If you have leftovers, store them in an airtight container in the refrigerator for up to two days. To reheat, place them on a parchment-lined baking sheet and warm in a 375°F oven until heated through and slightly crisp again. Avoid the microwave, which makes the batter soggy.
For the Tomato Caldillo: The sauce stores beautifully. Keep it in a glass jar or airtight container in the refrigerator for up to five days. It also freezes well for up to three months, just thaw overnight in the refrigerator and reheat on the stove, adjusting the salt if needed. This makes it easy to double the sauce recipe and keep some on hand for enchiladas or chiles rellenos.
Make Ahead Hack: You can boil the squash rounds and slice the panela a day in advance. Store them separately in the refrigerator, and when you’re ready to cook, simply sandwich, batter, and fry. This saves time without sacrificing freshness.

Kitchen Hacks

Every traditional recipe carries a few tricks that make cooking smoother. Here are some helpful tips:

Keep the Cheese in Place: When you sandwich the cheese between the squash slices, press gently to help them stick together. Dredging them in flour before dipping in the batter creates a seal that keeps the cheese from oozing out in the oil.
Light and Fluffy Batter: Whipping the egg whites until soft peaks form before adding the yolks is the secret to chile relleno–style batter. The airy texture creates a delicate coating instead of a heavy crust.
Oil Temperature: Make sure your frying oil is hot enough, around 350°F. If it’s too cool, the batter absorbs excess oil and turns greasy. If it’s too hot, the outside browns before the cheese has a chance to soften.
Batch Frying: Don’t overcrowd the pan. Fry the stuffed squash in batches so they cook evenly and maintain their crispness.

Why This Dish Works

What makes these panela cheese stuffed squash so delightful is their balance. The squash brings freshness and a mild flavor. The panela cheese adds saltiness and creaminess. The egg batter gives lightness and crispness. And the tomato caldillo ties everything together with its tangy, herbaceous finish.

It’s a dish that can be served for a family dinner, a Sunday brunch, or even a vegetarian-friendly holiday spread. It’s approachable for kids, nostalgic for adults, and endlessly adaptable depending on your pantry and your mood.

Bringing It to the Table

Serve the stuffed squash warm, right after frying, with a generous spoonful of tomato caldillo draped over the top. Garnish with a sprinkle of fresh cilantro or crumbled queso fresco for extra flavor. Pair it with a side of Mexican rice, refried beans, or even a simple salad of avocado and lime.

This dish proves that necessity really is the mother of invention. Out of a too-spicy batch of poblanos came a new family favorite, crispy, golden calabacitas rellenas de queso panela. They may not replace chile rellenos in tradition, but they’ve certainly earned a place at the table.

FAQs

Can I make these panela cheese stuffed squash ahead of time?

Yes, but they taste best freshly fried. You can prep the squash slices and cheese a day before, then assemble and fry right before serving. If you must reheat leftovers, use the oven instead of the microwave to preserve crispness.

What type of squash works best for this recipe?

Traditional Mexican calabacitas are ideal, but zucchini or yellow squash are excellent substitutes. Try to choose squash that’s firm and medium-sized so the slices hold their shape.

Is panela cheese the only option for stuffing?

Not at all! While panela holds up beautifully during frying, you can substitute with queso fresco, queso Oaxaca, or even mozzarella for a meltier version. Each cheese will give a slightly different flavor and texture.

How long does the tomato caldillo last in the fridge?

The caldillo keeps well for up to five days in the refrigerator. It also freezes beautifully for up to three months, making it handy for other dishes like enchiladas or chiles rellenos.

What can I serve with calabacitas rellenas?

These pair wonderfully with Mexican rice, refried beans, or a simple avocado and lime salad. They also make a great vegetarian main dish for a family dinner or holiday spread.