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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
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|Serving Size: 1 Serving (210g)|
|Recipe Makes: 6|
|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 %|
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Calories per serving: 182
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