| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetables | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Butter, OR cooking spray |
| 1/2 | c | Chopped onion |
| 1 | Garlic clove, minced | |
| 6 | c | Cubed green summer squash |
| and/or yellow summer | ||
| squash | ||
| 1 | Red bell pepper, cored | |
| seeded and diced | ||
| 1/2 | c | Anaheim chili pepper |
| roasted cored and | ||
| seeded | ||
| peeled and diced | ||
| 1 | c | Corn kernels |
| 1 | t | Pico de gallo, preferably |
| don enrique pico de gallo | ||
| Fresh ground black pepper | ||
| to taste | ||
| 1 | c | Lowfat shredded monterey |
| jack cheese OR queso | ||
| fresco crumbled |
INSTRUCTIONS
Soften onion with garlic over medium heat in a sprayed skillet. Or, if using butter, melt it over medium heat in a large skillet then add the onion and garlic, and saute for 2 minutes. Add the squash and bell pepper and cook another 2 minutes. Stir in the chiles, corn and seasonings. Cover, lower the heat, and simmer until the squash is tender, about 3-5 minutes. Uncover, sprinkle with cheese and stir until cheese is melted. Should be served immediately. Notes: Information and recipe adapted from Southwest The Beautiful Cookbook; recipes by Barbara Pool Fenzl, text by Norman Kolpas, CollinsPublishers San Francisco, 1994. Recipes featured at Melissa's Specialty foods http://www.melissas.com Sept 1998: number of servings not listed; pat's guesses. Recipe by: Southwest the beautiful cookbook Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Sep 02, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“God makes it, we mess it”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 136
Calories From Fat: 22
Total Fat: 2.4g
Cholesterol: 48.7mg
Sodium: 114.2mg
Potassium: 374.9mg
Carbohydrates: 9.2g
Fiber: 1.8g
Sugar: 3.3g
Protein: 19.3g