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Calabacitas con Queso

 
Calabacitas con Queso
Image ©
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
 
One serving costs about $0.82

$0.82 per serving

4 people like this recipe

4 likes

This recipe is ready in 25 minutes

Ready in 25 minutes

6 vegetarian,gluten-free,gluten free,lacto ovo vegetarian side dish
spoonacular Score:47%

Spoonacular Score: 47%

 

Calabacitas con Queso takes approximately 25 minutes from beginning to end. One portion of this dish contains about 5g of protein, 8g of fat, and a total of 146 calories. For 82 cents per serving, you get a side dish that serves 6. A mixture of tomato, corn kernels, zucchini squash, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is liked by 4 foodies and cooks. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Food Fanatic. Taking all factors into account, this recipe earns a spoonacular score of 78%, which is solid. Calabacitas Con Queso and Chile Verde (Squash With Cheese and Gr, Calabacitas con Elote (Zucchini with Corn), and Enchiladas De Calabacitas Con Salsa Crema De Chile (Zucchini Enc are very similar to this recipe.

Ingredients

Servings:
2 Tbsps
2 Tbsps olive oil
olive oil
1
1  diced onion
diced onion
1 clove
1 clove garlic
garlic
1 lb
1 lb diced zucchini squash
diced zucchini squash
1
1  diced fresh whole tomato
diced fresh whole tomato
1.5 cups
1.5 cups corn kernels
corn kernels
4 oz
4 oz canned diced green chiles
canned diced green chiles
0.5 cups
0.5 cups shredded monterey jack cheese
shredded monterey jack cheese
some
some salt and pepper
salt and pepper
2 Tbsps olive oil
2 Tbsps
olive oil
1  diced onion
1
diced onion
1 clove garlic
1 clove
garlic
1 lb diced zucchini squash
1 lb
diced zucchini squash
1  diced fresh whole tomato
1
diced fresh whole tomato
1.5 cups corn kernels
1.5 cups
corn kernels
4 oz canned diced green chiles
4 oz
canned diced green chiles
0.5 cups shredded monterey jack cheese
0.5 cups
shredded monterey jack cheese
some salt and pepper
some
salt and pepper


Instructions

Read the detailed instructions on Food Fanatic

Price Breakdown

Cost per Serving: $0.82
Ingredient
2 tablespoons olive oil
1 diced onion
1 clove garlic
1 pound diced zucchini squash
1 diced fresh whole tomato
1 1/2 cup corn kernels
4 ounces canned diced green chiles
1/2 cup shredded monterey jack cheese
Price
$0.33
$0.24
$0.07
$1.30
$1.21
$0.61
$0.50
$0.63
$4.89

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Cooking Tips

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
146 Calories
5g Protein
8g Total Fat
15g Carbs
12% Health Score
Limit These
Calories
146
7%

Fat
8g
13%

  Saturated Fat
2g
16%

Carbohydrates
15g
5%

  Sugar
6g
7%

Cholesterol
8mg
3%

Sodium
326mg
14%

Get Enough Of These
Protein
5g
10%

Vitamin C
24mg
30%

Manganese
0.27mg
13%

Vitamin B6
0.26mg
13%

Fiber
3g
13%

Potassium
419mg
12%

Calcium
110mg
11%

Phosphorus
108mg
11%

Folate
43µg
11%

Vitamin B2
0.16mg
10%

Vitamin E
1mg
9%

Vitamin K
8µg
8%

Magnesium
30mg
8%

Iron
1mg
7%

Vitamin A
322IU
6%

Copper
0.12mg
6%

Vitamin B3
1mg
6%

Vitamin B1
0.08mg
5%

Zinc
0.8mg
5%

Vitamin B5
0.43mg
4%

Selenium
2µg
3%

Vitamin B12
0.08µg
1%

covered percent of daily need

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