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Mexican Squash With Chilies

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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
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."

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable
Interest: 
Party, Healthy

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3.92222
Average: 3.9 (18 votes)

Nutrition Rank

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

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Mexican Squash With Chilies Recipe