Name: Stuffed Zucchini with Chicken in Red Sauce
Prep time: 50 min
Cook time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: 6 pumpkins, creole; 1 tablespoon olive oil; 1/4 onions, finely chopped; 1 clove garlic, finely chopped; 3 cups chicken, in small cubes; 1 cup Poblano chile strips; 1/3 cups La Costeña® corn kernels; 1 cup tomato, in cubes; 1/3 cups tomato purée; 1 teaspoon cumin; 1 teaspoon oregano; 1 teaspoon salt; 1/2 teaspoons pepper; 1/4 cups breadcrumbs; 1 cup Manchego cheese; 1 La Costeña® homemade mexican salsa, (475 g)

Preparation

20 mins

30 mins

Low

Preheat the oven to 180°C. On a cutting board, use a knife to cut off the top of the zucchinis and scoop out the insides with a spoon. Reserve the filling.