Emprimir
Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
- 1/2 lb yellow crookneck squash or possibly zucchini 1/2-inch cubes
- 1/2 c. corn kernels
- 4 x garlic cloves thinly sliced
- 2 x green onions trimmed, sliced
- 1 Tbsp. vegetable oil
- 1/2 tsp unsalted butter
- 2 pch salt
- 1/4 tsp freshly grnd pepper (generous)
- 1 Tbsp. canned warm chili pepper (roasted)
- 1/2 tsp dry oregano
- 2 Tbsp. minced cilantro
- 2 x lime wedges
- 4 x 5-inch white corn tortillas
- 2/3 c. cooked rice
- 4 ounce grilled chicken breast
Direcciones
- Have the vegetables ready to add in to pan. Place a wok or possibly large skillet over moderately high heat. Hot the oil; add in the butter and swirl till butter melts but does not burn. Add in the zucchini, corn, garlic, and green onions all at once to the wok. Toss to combine and coat with the oil. Season with salt and pepper and saute/fry for 3 to 5 min, or possibly till the zucchini is tender. Add in the chile peppers, oregano and cilantro. Saute/fry for 1 minute. Serve with lime wedges.
- Tip (Optional): Bayless dry his zucchini first: Salt the zucchini and drain for 30 min. Rinse and towel dry.
- Cuisine: "Mexican"
- NOTES : This dish is intentionally mild: no spice except for a generous amount of coarsely grnd pepper. The yellow squash and corn contrast with the green onion, roasted jalapenos and herbs. Attractive. We served with saffron and cumin rice; white corn tortillas; Monterey Jack with Peppers; and grilled chicken breast slices; could serve with stewed black beans.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 323g | |
| Recipe makes 2 servings | |
| Calories 292 | |
| Calories from Fat 112 | 38% |
| Total Fat 12.65g | 16% |
| Saturated Fat 2.45g | 10% |
| Trans Fat 0.23g | |
| Cholesterol 32mg | 11% |
| Sodium 196mg | 8% |
| Potassium 563mg | 16% |
| Total Carbs 34.96g | 9% |
| Dietary Fiber 4.5g | 15% |
| Sugars 2.42g | 2% |
| Protein 13.69g | 22% |
