Calabacitas
Created by acerast on June 21, 2014
- Servings: 6
- Prep Time: 15m
- Cook Time: 15m
- Recipe #12833
Ingredients
- 2 teaspoons butter
- 2 teaspoons oil (vegetable oil)
- 1 cup yellow onion, diced
- 4 garlic cloves, minced
- 1 medium summer squash, diced
- 1 medium zucchini, diced
- 1 cup fresh corn kernels(or frozen)
- 1 poblano pepper (roasted, peeled, seeded and diced, may substitute 1 4-ounce can) green chilies, chopped
- 1/4 cup cilantro, chopped
- Salt
- Fresh ground black pepper, to taste
How to Make
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Step 1: In a large skillet, saute onion in butter and oil over medium heat about 4 minutes.
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Step 2: Add the garlic and saute about 2 minutes more.
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Step 3: Stir in the diced squash and zucchini; saute until just softened, about 5 minutes.
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Step 4: Add the corn and poblano (or green chilies)and saute 3-5 more minutes.
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Step 5: Stir in the cilantro and heat until just heated through.
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Step 6: Season with salt and pepper; serve.
Nutritional Facts
- Serving Size: 1 (127.7 g)
- Calories 76.7
- Total Fat - 3.2 g
- Saturated Fat - 0.5 g
- Cholesterol - 0.2 mg
- Sodium - 24.7 mg
- Total Carbohydrate - 11.9 g
- Dietary Fiber - 2.1 g
- Sugars - 2.8 g
- Protein - 2.1 g
- Calcium - 21.6 mg
- Iron - 0.5 mg
- Vitamin C - 16.5 mg
- Thiamin - 0.1 mg