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Ingredientes
- 1 lg. onion, minced
- 2 cloves garlic, minced
- 2 tbsp. butter
- 3 summer squash (yellow crookneck, about 1 pound unpeeled and sliced 1/4 inch thick)
- 1 c. corn, liquid removed
- 1 lg. tomato, peeled and minced
- 1 jalapeno pepper, minced, seeds removed
- 1 teaspoon salt
- 1 teaspoon grnd coriander
- 3/4 c. shredded Monterey Jack cheese
- 1/2 c. crushed corn chips
Direcciones
- Saute/fry onion and garlic in butter till tender, in skillet. Add in squash, corn, tomato, salt, coriander and jalapeno pepper. Cover. Simmer 30 min or possibly till squash is tender. Sprinkle with corn chips and cheese and serve. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 320g | |
| Recipe makes 4 servings | |
| Calories 364 | |
| Calories from Fat 189 | 52% |
| Total Fat 21.43g | 27% |
| Saturated Fat 8.91g | 36% |
| Trans Fat 0.19g | |
| Cholesterol 34mg | 11% |
| Sodium 1047mg | 44% |
| Potassium 645mg | 18% |
| Total Carbs 36.81g | 10% |
| Dietary Fiber 5.3g | 18% |
| Sugars 7.42g | 5% |
| Protein 10.72g | 17% |
