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Vegetable-Cheese Filling

Mexican.Chef's picture
  Zucchini 1 Small
  Tomato 1 Large
  Green chili peppers 2 Ounce, rinsed and chopped (seeded, canned)
  Cheddar cheese 3⁄4 Cup (12 tbs), shredded

Trim ends from zucchini; cook whole zucchini, covered, in small amount of boiling salted water for 10 minutes or till tender.
Drain and chop.
Peel, seed, and chop tomato; sprinkle with a little salt.
Combine with zucchini, chili peppers, and cheese.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 518 Calories from Fat 323

% Daily Value*

Total Fat 37 g56.6%

Saturated Fat 23.1 g115.3%

Trans Fat 0 g

Cholesterol 114.2 mg38.1%

Sodium 703.5 mg29.3%

Total Carbohydrates 19 g6.3%

Dietary Fiber 4.7 g18.7%

Sugars 10.8 g

Protein 32 g63.3%

Vitamin A 71.5% Vitamin C 310.2%

Calcium 83.5% Iron 13.5%

*Based on a 2000 Calorie diet

Vegetable-Cheese Filling Recipe