Directions:
- Roast the peppers either over a gas burner or under the broiler until blistered all over. Place in a paper bag for 10 minutes. Remove stems and seeds and chop.
- Saute the onions until soft but not brown. Add garlic and saute for an additional 2 minutes.
- Add the tomato and heat for several minutes until the mixture has thickened. Add zucchini and 1 tablespoon water, stir and cover. Cook until squash is tender, about 7 minutes.
- Add the chopped chilies and corn and cook over medium heat for 1-2 minutes. Add the salt and epazote or cilantro. Heat until most of the liquid has evaporated.
- Stir in cheese, cover and remove from heat. Wait for 3 minutes, then serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 422.55 Kcal (1769 kJ) | ||
| Calories from fat | 168.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.74g | 29% | |
|---|---|---|---|
| Cholesterol | 42.56mg | 14% | |
| Sodium | 1066.48mg | 44% | |
| Potassium | 1510.14mg | 32% | |
| Total Carbs | 47.02g | 16% | |
| Sugars | 13.83g | 55% | |
| Dietary Fiber | 4.82g | 19% | |
| Protein | 19.37g | 39% | |
| Vitamin C | 96.9mg | 162% | |
| Iron | 4.7mg | 26% | |
| Calcium | 165.2mg | 17% | |
| Amount Per 100 g | |||
| Calories | 87.83 Kcal (368 kJ) | ||
| Calories from fat | 35.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.9g | 29% | |
|---|---|---|---|
| Cholesterol | 8.85mg | 14% | |
| Sodium | 221.69mg | 44% | |
| Potassium | 313.91mg | 32% | |
| Total Carbs | 9.77g | 16% | |
| Sugars | 2.87g | 55% | |
| Dietary Fiber | 1g | 19% | |
| Protein | 4.03g | 39% | |
| Vitamin C | 20.1mg | 162% | |
| Iron | 1mg | 26% | |
| Calcium | 34.3mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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