Mexican

Chili stuffed Calabacitas is for Dinner.

Chili stuffed Calabacitas takes 20 minutes to prepare.

Chili stuffed Calabacitas takes 40 minutes to cook.

Chili stuffed Calabacitas makes 4 servings.

The ingredients for Chili stuffed Calabacitas are:

1 cup corn
1/2-3/4 cup green chilis (Preferably Hatch)
1/2 cup sweet onion
1 cup fresh breadcrumbs
olive oil
salt and pepper
4 medium zucchini (sliced lengthwise into halves and seeds scooped out)
8 oz cheese (I use soy mexican)

Sauce:
olive oil
3 cloves garlic
1/2 cup sweet onion finely chopped
28oz can Muir Glen fire roasted crushed tomato
1 roasted red bell pepper
salt and pepper

Here is how you make Chili stuffed Calabacitas:

preheat oven to 375for sauce:on medium heat, saute garlic and onion in olive oil or cooking spray. add tomatoes and red bell pepper. simmer on low until reduced, about 20 minutes. season with salt and pepper. remove from heat and let cool for a few minutes. process sauce in blender or food processor until smooth and return to sauce pan.Filling:mix corn, chilis, onions, breadcrumbs, olive oil, and salt and pepper. place inside zucchini, pressing firmly. bake 35-40 minutes until zucchini is almost tender. sprinkle cheese on top and return until cheese is melted and starts to brown.to serve, place a generous amt of sauce on plate. lay 2 halves on top of sauce. great with black beans or avacado slices**Source is Central Market Hatch Chili pepper cookbook.Number of Servings: 4Recipe submitted by SparkPeople user MISSYSJAS.

The nutritional information for Chili stuffed Calabacitas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 356.5

• Total Fat: 11.0 g
• Cholesterol: 0.0 mg
• Sodium: 833.0 mg
• Total Carbs: 48.3 g
• Dietary Fiber: 12.8 g
• Protein: 22.9 g

Chili stuffed Calabacitas is Mexican cuisine.

The dietary needs meet for Chili stuffed Calabacitas is Low Fat