Mexican Squash With Chilies Recipe
Ingredients
| Summer squash | 4 Medium | |
| Onion | 1⁄2 Small | |
| Cooking oil | 4 Tablespoon | |
| Chopped tomatoes | 1⁄2 Cup (8 tbs) | |
| Chopped canned green chili peppers | 1⁄2 Cup (8 tbs) | |
| Grated american cheese | 1⁄2 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 mg24%
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
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."
Chef
