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    You are in: Home / Recipes / Corn, Zucchini and Poblano Chili Saute Recipe
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    Corn, Zucchini and Poblano Chili Saute

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    lazyme's Note:

    This is a nice side dish especially with turkey. From Bon Appetit, November 2005.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Char poblano chilies and bell pepper over gas flame or in broiler until blackened on all sides.
    2. 2
      Enclose in paper bag 10 minutes.
    3. 3
      Peel and seed chilies and pepper; cut into 1/2-inch pieces.
    4. 4
      Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
    5. 5
      Add half of zucchini; sauté until brown, about 7 minutes.
    6. 6
      Using slotted spoon, transfer to medium bowl.
    7. 7
      Repeat with remaining zucchini.
    8. 8
      Discard oil from skillet; wipe skillet clean.
    9. 9
      Heat remaining 2 tablespoons oil in same skillet over medium-high heat.
    10. 10
      Add onion and garlic; saute until onion begins to soften, about 5 minutes.
    11. 11
      Add chilies and pepper and stir until heated through, about 3 minutes.
    12. 12
      Stir in zucchini and corn.
    13. 13
      Reduce heat to medium, cover and cook until corn is tender, stirring occasionally, about 5 minutes.
    14. 14
      Season with salt and pepper.

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    Nutritional Facts for Corn, Zucchini and Poblano Chili Saute

    Serving Size: 1 (262 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 219.0
     
    Calories from Fat 67
    30%
    Total Fat 7.4 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 20.5 mg
    0%
    Total Carbohydrate 37.9 g
    12%
    Dietary Fiber 6.6 g
    26%
    Sugars 5.0 g
    20%
    Protein 6.9 g
    13%

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