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Calabacita Filling Recipe
|Chopped zucchini||3 1⁄2 Cup (56 tbs) (3 Medium Ones)|
|Fresh corn/One 10 ounce package frozen whole kernel corn||2 Cup (32 tbs)|
|Sliced green onions||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Cooking oil||1 Tablespoon|
|Tomatoes||2 Medium, peeled, seeded, and chopped|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Shredded monterey jack cheese||4 Ounce (1 Cup)|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
Serving size: Complete recipe
Calories 1470 Calories from Fat 788
% Daily Value*
Total Fat 90 g137.8%
Saturated Fat 47.5 g237.4%
Trans Fat 0 g
Cholesterol 221.5 mg73.8%
Sodium 1608.3 mg67%
Total Carbohydrates 112 g37.3%
Dietary Fiber 26.1 g104.3%
Sugars 29.5 g
Protein 72 g143.1%
Vitamin A 286% Vitamin C 369.2%
Calcium 192.8% Iron 66.8%
*Based on a 2000 Calorie diet
Cover and reduce heat.
Steam for 15 minutes.
Meanwhile, in a small saucepan cook the green onions and garlic in hot oil till tender but not brown.
In a 2 quart casserole combine cooked vegetables, tomatoes, oregano, and thyme.
Bake, covered, in a 350Â° oven about 15 minutes or till heated through, stirring once.
Stir in the cheeses just before serving.
Serve with Chili Colorado as a filling for tacos or burritos.