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Ingredientes
- 3 TBSP butter
- 1/2 cup onion, thinly sliced
- 1 green pepper, chopped
- 12 oz. bag frozen corn, thawed
- 1/2 tsp thyme leaves
- 3 cloves garlic, chopped
- 1 TBSP chopped canned Chipolte chiles in adobo plus 1 TBSP adobo sauce
- 1 large zucchini, thinly sliced into rounds
- 2 TBSP flour
- 2 cups heavy whipping cream
- Salt and pepper
- One 16 oz. pkg. frozen cheese ravioli, thawed
- 2 cups Mexican blend cheese,shredded, divided
Direcciones
- Melt the butter in a medium heavy saucepan over medium heat.
- Add the onions and sauté until translucent, 5 minutes.
- Add the corn and chopped green pepper and sauté another 5 minutes.
- Add the thyme and garlic and sauté 1 minute.
- Add in the chipotle chiles and zucchini and cook over medium heat, about 5 minutes.
- Stir in the flour.
- Mix the cream and 1TBSP adobo sauce and add to pan and bring to a simmer.
- Season with salt and pepper
- Remove from the heat.
- Preheat oven to 400 degrees
- Spread 1/4 of the corn mixture over the bottom of a 9 x 13 inch baking dish.
- Top with the ravioli in an even layer.
- Top with 1/2 cup of the cheese
- Pour the remaining corn mixture over the cheese and ravioli.
- Top with the remaining cheese.
- Bake for 20 minutes @ 400 degrees
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 8 servings | |
| Calories 404 | |
| Calories from Fat 250 | 62% |
| Total Fat 28.14g | 35% |
| Saturated Fat 17.13g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 138mg | 46% |
| Sodium 585mg | 24% |
| Potassium 322mg | 9% |
| Total Carbs 25.96g | 7% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.99g | 2% |
| Protein 14.35g | 23% |
