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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 1 sm onion finely minced
- 1 lrg garlic clove chopped
- 1 sm serrano chile halved lengthwise, and sliced crosswise
- 1/4 tsp cumin seeds
- 1/2 lb tomatoes minced
- 1 lb courgette sliced, see * Note Kernels from 1 ear corn - (3/4 to 1 c.)
- 1 Tbsp. minced fresh oregano leaves
- 1 tsp salt
- 1 c. shredded combined Jack and Cheddar cheese
Direcciones
- * Note: If the courgette are too big around, cut them in half lengthwise, then slice crosswise.
- Heat the oil in a large deep skillet over medium heat. Add in the onion, garlic, chile and cumin seeds and cook till the onion is tender, about 5 min. Add in the tomatoes and cook till soft, about 5 min.
- Add in the courgette, corn, oregano and salt and cook, uncovered, till the courgette is tender, stirring as needed, 10 to 12 min.
- Top proportionately with the cheese and cook till the cheese is almost melted.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 4 servings | |
| Calories 96 | |
| Calories from Fat 63 | 66% |
| Total Fat 7.18g | 9% |
| Saturated Fat 1.02g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 596mg | 25% |
| Potassium 447mg | 13% |
| Total Carbs 7.74g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.98g | 3% |
| Protein 2.06g | 3% |
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