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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Roast the peppers either over a gas burner or under the broiler until blistered all over. Place in a paper bag for 10 minutes. Remove stems and seeds and chop. | 2. Saute the onions until soft but not brown. Add garlic and saute for an additional 2 minutes. | 3. Add the tomato and heat for several minutes until the mixture has thickened. Add zucchini and 1 tablespoon water, stir and cover. Cook until squash is tender, about 7 minutes. | 4. Add the chopped chilies and corn and cook over medium heat for 1-2 minutes. Add the salt and epazote or cilantro. Heat until most of the liquid has evaporated. | 5. Stir in cheese, cover and remove from heat. Wait for 3 minutes, then serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
anaheim chilies	3			-	-	-	-
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
onion	1/2		chopped	22.0	5.1370000000000005	0.605	0.055
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
tomato	1		chopped canned drained chopped	41.86	9.282	2.184	0.364
zucchini	4	cups	chopped	84.32	15.4256	6.0016	1.5872
water	1	tablespoon		0.0	0.0	0.0	0.0
corn	16	ounces	frozen	390.089	84.8217	14.8325	6.1235
salt	1/2	teaspoon		-	-	-	-
epazote	1	leaf		-	-	-	-
cheddar cheese	1/4	cup	low fat	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.