Mexican Squash With Chilies Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Summer squash4 Medium
 Onion1⁄2 Small
 Cooking oil4 Tablespoon
 Chopped tomatoes1⁄2 Cup (8 tbs)
 Chopped canned green chili peppers1⁄2 Cup (8 tbs)
 Grated american cheese1⁄2 Cup (8 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1091 Calories from Fat 770

% Daily Value*

Total Fat 87 g133.5%

Saturated Fat 24.2 g121%

Trans Fat 0 g

Cholesterol 71.9 mg

Sodium 910.9 mg38%

Total Carbohydrates 59 g19.8%

Dietary Fiber 18.4 g73.6%

Sugars 33.8 g

Protein 35 g70%

Vitamin A 84.4% Vitamin C 461.1%

Calcium 73.2% Iron 37.7%

*Based on a 2000 Calorie diet

Directions

"Saute squash and onion in oil until just tender.
Drain off excess grease.
Blend in tomatoes, chili peppers, salt and pepper.
Cook over moderately low heat for 15 minutes.
Remove from heat; blend in cheese."
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