Picante Cream Cheese Zucchini |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A Mexican palate dish. Ingredients:
190 g cream cheese |
1 tablespoon chicken bouillon granule |
10 zucchini, fresh-tender |
5 poblano chiles, roasted, peeled and without seeds, in strips |
3 medium fresh tomatoes |
1/2 medium onion |
2 garlic cloves, peeled |
2 tablespoons cooking oil |
Directions:
1. Process the tomatoes, onion, garlic and chicken broth granules in blender. Strain to rid of tomato skin.
2. Fry this sauce in one tablespoon of ccooking oil. until it looks shirred.
3. On another pan or skillet, sautee the zuchinni in the reamining tablespoon of cooking oil, until transluscent and softened.
4. Add the poblano strips.
5. Process in blender the tomato. onion. garlic sauce with the cream cheese.
6. Pour onto the zuchinni and poblano strips.
7. Simmer for 5 minutes.
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