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    You are in: Home / Recipes / Picante Cream Cheese Zucchini Recipe
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    Picante Cream Cheese Zucchini

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    Mexi-Rosie's Note:

    A Mexican palate dish.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Process the tomatoes, onion, garlic and chicken broth granules in blender. Strain to rid of tomato skin.
    2. 2
      Fry this sauce in one tablespoon of ccooking oil. until it looks shirred.
    3. 3
      On another pan or skillet, sautee the zuchinni in the reamining tablespoon of cooking oil, until transluscent and softened.
    4. 4
      Add the poblano strips.
    5. 5
      Process in blender the tomato. onion. garlic sauce with the cream cheese.
    6. 6
      Pour onto the zuchinni and poblano strips.
    7. 7
      Simmer for 5 minutes.

    Ratings & Reviews:

    • on July 10, 2006

      55

      The cream sauce had excellent taste. I made kids batch without the poblano peppers but, still was wondeful. I will make this again. Used with recipe Enchiritos #95148.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Picante Cream Cheese Zucchini

    Serving Size: 1 (473 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 355.3
     
    Calories from Fat 222
    62%
    Total Fat 24.7 g
    38%
    Saturated Fat 11.6 g
    58%
    Cholesterol 52.4 mg
    17%
    Sodium 476.2 mg
    19%
    Total Carbohydrate 28.7 g
    9%
    Dietary Fiber 7.5 g
    30%
    Sugars 14.7 g
    58%
    Protein 11.9 g
    23%

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