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Name: Calabacitas (Southwest)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: black pepper Fresh ground; 1 c Lowfat monterey jack cheese shredded; 1/4 c Butter OR cooking spray; 1/2 c Onions chopped; 1 Garlic minced; 6 c green summer squash Cubed; 1 Red bell pepper cored; 1/2 c Anaheim chili pepper; 1 c Corn kernels; 1 ts Pico de gallo preferably

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INGREDIENTS

black pepper ; Fresh ground
1 c Lowfat monterey jack cheese ; shredded
1/4 c Butter ; OR cooking spray
1/2 c Onions ; chopped
1 Garlic ; minced
6 c green summer squash ; Cubed
1 Red bell pepper ; cored
1/2 c Anaheim chili pepper
1 c Corn kernels
1 ts Pico de gallo ; preferably

Servings

INSTRUCTIONS

Soften onion with garlic over medium heat in a sprayed skillet. Or, if using butter, melt it over medium heat in a large skillet then add the onion and garlic, and saute for 2 minutes. Add the squash and bell pepper and cook another 2 minutes. Stir in the chiles, corn and seasonings. Cover, lower the heat, and simmer until the squash is tender, about 3-5 minutes. Uncover, sprinkle with cheese and stir until cheese is melted. Should be served immediately. Notes: Information and recipe adapted from Southwest The Beautiful Cookbook; recipes by Barbara Pool Fenzl, text by Norman Kolpas, CollinsPublishers San Francisco, 1994. Recipes featured at Melissas Specialty foods http://www.melissas.com Sept 1998: number of servings not listed; pats guesses. Recipe by: Southwest the beautiful cookbook Posted to EAT-LF Digest by Pat Hanneman on Sep 02, 1998,

NOTES

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Calabacitas (Southwest)

black pepper Fresh ground
1 c Lowfat monterey jack cheese shredded
1/4 c Butter OR cooking spray
1/2 c Onions chopped
1 Garlic minced
6 c green summer squash Cubed
1 Red bell pepper cored
1/2 c Anaheim chili pepper
1 c Corn kernels
1 ts Pico de gallo preferably

Soften onion with garlic over medium heat in a sprayed skillet. Or, if  using butter, melt it over medium heat in a large skillet then add the  onion and garlic, and saute for 2 minutes.    Add the squash and bell pepper and cook another 2 minutes. Stir in the  chiles, corn and seasonings. Cover, lower the heat, and simmer until the  squash is tender, about 3-5 minutes. Uncover, sprinkle with cheese and stir  until cheese is melted. Should be served immediately.    Notes: Information and recipe adapted from Southwest The Beautiful  Cookbook; recipes by Barbara Pool Fenzl, text by Norman Kolpas,  CollinsPublishers San Francisco, 1994. Recipes featured at Melissas  Specialty foods http://www.melissas.com Sept 1998: number of servings not  listed; pats guesses.    Recipe by: Southwest the beautiful cookbook    Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Sep 02,  1998,

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Nutrition

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Serving Size: 1 Serving (210g)
Recipe Makes: 6

Calories: 182
Calories from Fat: 110 (60%)

Amt Per Serving		% DV

	Total Fat 12.2g	16 %
	Saturated Fat 7.6g	38 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 0.7g
Cholesterol 32.5mg		10 %
Sodium 165.2mg		6 %
Potassium 465.5mg		12 %
Total Carbohydrate 12.3g		4 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 9.8g
Protein 8g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 182

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