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Calabacitas Con Queso (Zucchini With Cheese)
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Rating: 3.9/5 (55 votes cast)

Meal Type: Appetizer
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Mexican
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 701
% Daily Value**
Total Fat 25g
38%
Saturated Fat 13g
20%
Unsaturated Fat 3g
Cholesterol 46mg
15%
Sodium 411mg
17%
Total Carbohydrate 103g
34%
Dietary Fiber 4g
15%
Sugars 34g
Protein 22g
Vitamin A  50%Vitamin C  97%
Calcium  43%Iron  21%
Potassium  31%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Calabacitas Con Queso (Zucchini With Cheese)

Date Added: July 20, 2016
Zucchini is the main ingredient in this recipe which also incorporates tomatoes and garlic and onion for seasoning. Corn and poblanos are also added along with shredded cheese to make a very tasty dish.

Ingredients:

1 1/2 lb Zucchini unpeeled cut in 1/4 inch cubes
1 cup Water
Salt to taste
Pepper to taste
2 tablespoons Vegetable Oil
1 Clove Of Garlic
1 cup Onion Finely chopped
3/4 lb Tomato Chopped
2 cups Corn kernels
2 Poblano Peppers peeled and chopped
5 oz Evaporated Milk
1/2 lb Monterey Jack Cheese Shredded
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Directions:

1. Place diced zucchini in medium saucepan with water, season lightly with salt and pepper.

2. Bring to a boil and simmer, covered, over medium heat until slightly tender but still crunchy, about 2 minutes.

3. Set aside without draining. Heat oil in large skillet over high heat until hot but not quite smoking.

4. Reduce heat slightly; add garlic and onion and cook, stirring, until onion is translucent, about 2 minutes.

5. Stir in tomato and cook until liquid partly is evaporated, about 5 minutes.

6. Stir in corn and poblanos and simmer 5 minutes.

7. Add undrained zucchini and evaporated milk to corn-chili mixture and bring to a boil.

8. Reduce heat to low, stir in diced or shredded cheese and cook until the cheese melts.

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Dietary Notes:
This recipe is high in Vitamin A with 50% of your daily recommended intake per serving. This recipe is high in Vitamin C with 97% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Tomato, Cheese, Corn, Garlic, Onion allergies.
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