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RECIPE
10 INGREDIENTS4 STEPS20MIN

New Mexico Green Chile Calabacitas

3.3
3 Ratings
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Lemons and Basil

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New Mexico inspired Green Chile Calabacitas, a delightful side dish made of zucchini, squash, and corn smoldering in cheese with a bit of green chile!
20MIN
Total Time

Lemons and Basil

With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
2
Medium  Zucchini , sliced, quartered
2
Medium  Yellow Squash , sliced, quartered
1
Red Onion , sliced
2 cloves
Garlic , minced
1 Tbsp
Coconut Oil
1 can
(8.5 oz)
1 can
(4 oz)
Mild Diced Green Chiles
1 tsp

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Nutrition Per Serving

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CALORIES
165
FAT
9.6 g
PROTEIN
7.7 g
CARBS
13.8 g

Cooking Instructions

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Step 1
Heat large lidded skillet over medium-low heat, then add Coconut Oil (1 tablespoon), Red Onion (1), and Garlic (2 clove) and cook 3-5 minutes or until garlic is golden brown and onions are translucent, stirring frequently.
Step 2
Add Zucchini (2) and Yellow Squash (2) and stir to combine. Cover with lid and cook for another 5-10 minutes, stirring occasionally.
Step 3
Once the zucchini and squash are cooked, stir in Whole Kernel Corn (1 can), Mild Diced Green Chiles (1 can), Salt (1 teaspoon) and Ground Black Pepper (3/4 teaspoon) and cook 2-3 minutes or until corn is heated through.
Step 4
Finally top with Shredded Mild Cheddar Cheese (1 cup) and cover with lid just until cheese melts. Serve warm. Enjoy!

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Nutrition Per Serving
Calories
165
% Daily Value*
Fat
9.6 g
12%
Saturated Fat
5.7 g
29%
Trans Fat
0.0 g
--
Cholesterol
22.3 mg
7%
Carbohydrates
13.8 g
5%
Fiber
2.6 g
9%
Sugars
6.5 g
--
Protein
7.7 g
15%
Sodium
707.0 mg
31%
Vitamin D
--
--
Calcium
178.7 mg
14%
Iron
1.0 mg
6%
Potassium
232.0 mg
5%
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