Chili stuffed Calabacitas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup corn1/2-3/4 cup green chilis (Preferably Hatch)1/2 cup sweet onion1 cup fresh breadcrumbsolive oilsalt and pepper4 medium zucchini (sliced lengthwise into halves and seeds scooped out)8 oz cheese (I use soy mexican)Sauce:olive oil3 cloves garlic1/2 cup sweet onion finely chopped28oz can Muir Glen fire roasted crushed tomato1 roasted red bell peppersalt and pepper
preheat oven to 375
for sauce:
on medium heat, saute garlic and onion in olive oil or cooking spray. add tomatoes and red bell pepper. simmer on low until reduced, about 20 minutes. season with salt and pepper. remove from heat and let cool for a few minutes. process sauce in blender or food processor until smooth and return to sauce pan.
Filling:
mix corn, chilis, onions, breadcrumbs, olive oil, and salt and pepper. place inside zucchini, pressing firmly. bake 35-40 minutes until zucchini is almost tender. sprinkle cheese on top and return until cheese is melted and starts to brown.
to serve, place a generous amt of sauce on plate. lay 2 halves on top of sauce.
great with black beans or avacado slices
**Source is Central Market Hatch Chili pepper cookbook.
Number of Servings: 4
Recipe submitted by SparkPeople user MISSYSJAS.
for sauce:
on medium heat, saute garlic and onion in olive oil or cooking spray. add tomatoes and red bell pepper. simmer on low until reduced, about 20 minutes. season with salt and pepper. remove from heat and let cool for a few minutes. process sauce in blender or food processor until smooth and return to sauce pan.
Filling:
mix corn, chilis, onions, breadcrumbs, olive oil, and salt and pepper. place inside zucchini, pressing firmly. bake 35-40 minutes until zucchini is almost tender. sprinkle cheese on top and return until cheese is melted and starts to brown.
to serve, place a generous amt of sauce on plate. lay 2 halves on top of sauce.
great with black beans or avacado slices
**Source is Central Market Hatch Chili pepper cookbook.
Number of Servings: 4
Recipe submitted by SparkPeople user MISSYSJAS.
Nutritional Info Amount Per Serving
- Calories: 356.5
- Total Fat: 11.0 g
- Cholesterol: 0.0 mg
- Sodium: 833.0 mg
- Total Carbs: 48.3 g
- Dietary Fiber: 12.8 g
- Protein: 22.9 g
Member Reviews