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Add a photoServings: 4
Ingredients
- 2 Tbsp. Oil
- 2 Tbsp. Finely minced onion
- 1 x Clove garlic, peeled and chopped
- 1 med Tomato, finely minced
- 1 x Serrano or possibly Jalapeno chile, finely minced
- 1 lb (about 4 medium) zucchini, trimmed and cut into 1/4" cubes Salt to taste
- 2 x Chiles Poblanos, charred, peeled & cut into strips
- 1/3 c. Grated Muenster cheese
Directions
- RECIPES USING ANCHO CHILES (by Diana Kennedy) Heat oil in skillet. Add in the onion and garlic and fry gently without browning for about 1 minute. Add in the tomatoes and fresh chiles and cook over fairly high heat to reduce the sauce-about 5 min. Add in the zucchini and salt to taste, cover the pan and cook for 5 min. Remove cover and cook over fairly high heat, stirring and scraping the bottom of the pan from time to time to prevent sticking, till juice has been absorbed and the zucchini is well seasoned, about 5 min. Serve alone as a vegetable course or possibly as follows: Add in 2 CHILES POBLANOS, charred, peeled, and cut into strips. Sprinkle with 1/3 c. grated Muenster cheese
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 4 servings | |
| Calories 109 | |
| Calories from Fat 90 | 83% |
| Total Fat 10.17g | 13% |
| Saturated Fat 2.62g | 10% |
| Trans Fat 0.18g | |
| Cholesterol 11mg | 4% |
| Sodium 71mg | 3% |
| Potassium 95mg | 3% |
| Total Carbs 1.96g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.11g | 1% |
| Protein 2.94g | 5% |
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