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Calabacitas Guisadas (stewed Zucchini)

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Vegetable 4 Servings

INGREDIENTS

2 T Oil
2 T Finely chopped onion
1 Clove garlic, peeled and
minced
1 Tomato, finely chopped
1 Serrano or Jalapeno chile
finely chopped
1 lb about 4 medium zucchini
trimmed and cut into 1/4"
cubes
Salt to taste
2 Chiles Poblanos, charred
peeled & cut into strips
1/3 c Grated Muenster cheese

INSTRUCTIONS

Date: Wed, 13 Mar 1996 08:43:35 -0600  From: Judy Howle
<howle@EbiCom.net>  RECIPES USING ANCHO CHILES (by Diana Kennedy) Heat
oil in skillet.  Add the onion and garlic and fry gently without
browning for about 1  minute. Add the tomatoes and fresh chiles and
cook over fairly high  heat to reduce the sauce-about 5 minutes.  Add
the zucchini and salt  to taste, cover the pan and cook for 5 minutes.
Remove cover and  cook over fairly high heat, stirring and scraping the
bottom of the  pan from time to time to prevent sticking, until juice
has been  absorbed and the zucchini is well seasoned, about 5 minutes.
Serve  alone as a vegetable course or as follows: Add 2 CHILES
POBLANOS,  charred, peeled, and cut into strips. Sprinkle with 1/3 cup
grated  Muenster cheese  CHILE-HEADS DIGEST V2 #267  From the
Chile-Heads recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 185
Calories From Fat: 134
Total Fat: 15.1g
Cholesterol: 25.3mg
Sodium: 452.3mg
Potassium: 438.5mg
Carbohydrates: 5.9g
Fiber: 1.5g
Sugar: 3.8g
Protein: 7.7g


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