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Helena

Helena Gómez
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Recipe

Calabacitas a la Mexicana with Cheese

30 mins
Low
19
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Delicious garnish of zucchini to the Mexican, is ideal to accompany any dish. You can sprinkle some cheese to gratin.
Learn more about Helena Gómez

Ingredients

6 portions
  • 1/2 kilos zucchini, tender
  • 3 corn, shelled
  • 2 poblano peppers, Roasted, peeled and cut into slices
  • 2 tomatoes, roasted, peeled and chopped
  • 100 grams Chihuahua cheese
  • 1 twig parsley
  • 1 piece onion
  • 1 clove garlic
  • salt
  • black pepper

Preparation

Put the diced zucchini in a saucepan.
Add the shelled corn, the parsley, the slices, the onion, the garlic, the tomato and the oil.
Season with salt and pepper.
Add a little water and cover over low heat.
Let boil until everything is very soft.
At the end sprinkle the grated chihuahua cheese.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Level 0
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Provided by USDA
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Ratings (1)
Karla Rodríguez
14/04/2014 13:42:20
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