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Correo Electrónico
Add a photoAn original recipe I created for a gourmet dinner club. An adaptation of it was later published in a national cooking magazine.
Ingredientes
- 2 fresh poblano chilies, roasted and peeled*
- 1 large or 2 small red bell peppers, roasted and peeled*
- 3 to 4 tablespoons olive oil
- 2 cloves garlic, peeled and finely chopped
- 4 to 6 medium zucchini squash*
- ½ teaspoon cumin seed, roasted and ground*
- Salt to taste
- 1 tablespoon lime or lemon juice, or to taste
- ¼ cup chopped fresh cilantro, or to taste, optional
Direcciones
- * Prepare chilies: Roast chilies with an electric range by placing on a baking sheet under the broiler until skin is charred and blistered, turning with tongs to char all surface areas. With a gas range, chilies may be laid directly on burner grate, turning them with tongs as the skin is charred. Be sure entire surface of chilies is charred or they will be difficult to peel. Once a Chile is charred, place it immediately in a large saucepan and cover with the lid. Continue with all. Allow chilies to rest for 10 minutes to loosen skins. Remove chilies and peel under cold running tap water. Remove stems and seeds. Cut chilies in strips, ¼-inch x 2-inches. Place in covered container and refrigerate. May be prepared one day in advance.
- * Prepare zucchini: Cut squash in 2-inch sections, cut sections into narrow wedges. May be prepared ahead of time and refrigerated.
- * Roast cumin seed: Heat a heavy skillet until hot. Add cumin seeds and stir continuously until aromatic and roasted, but not burned. Remove from skillet immediately. Coarsely grind with a mortar and pestle, prior to use.
- To stir-fry, heat a wok or large skillet until very hot. Immediately add olive oil and chopped garlic and stir briefly. Add zucchini strips and stir-fry 2 minutes. Add poblano and red bell pepper strips. Sprinkle with ground cumin and salt. Stir-fry until zucchini is crisp-tender. Stir in lime or lemon juice. Correct seasonings. Remove from heat. Place in serving dish and garnish with chopped cilantro. Alternately, stir cilantro into the cooked vegetables after removing from heat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 39g | |
| Recipe makes 6 servings | |
| Calories 80 | |
| Calories from Fat 71 | 89% |
| Total Fat 8.02g | 10% |
| Saturated Fat 1.1g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 91mg | 3% |
| Total Carbs 2.07g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.9g | 1% |
| Protein 0.53g | 1% |
