Summer Vegetables in a Creamy Chile Cheese Sauce Recipe

Name: Summer Vegetables in a Creamy Chile Cheese Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds zucchini (5 small), scrubbed but not peeled and cut into 1/4-inch dice; Salt and pepper; 1 tablespoon olive oil; 1 large garlic clove, minced; 1 medium onion, finely chopped, about 1 cup; 1 large ripe tomato, chopped, about 7 ounces; 2 cups fresh corn kernels cut form the cob, or 10-ounce package frozen corn, or 16 ounce can plain corn, drained; 2 poblano chiles, roasted, peeled, and finely chopped; 5 -ounce can evaporated skim milk; 1/2 pound low fat, not fat free, white Cheddar cheese, diced

Servings: persons

1 1/2 pounds zucchini (5 small), scrubbed but not peeled and cut into 1/4-inch dice
Salt and pepper
1 tablespoon olive oil
1 large garlic clove, minced
1 medium onion, finely chopped, about 1 cup
1 large ripe tomato, chopped, about 7 ounces
2 cups fresh corn kernels cut form the cob, or 10-ounce package frozen corn, or 16 ounce can plain corn, drained
2 poblano chiles, roasted, peeled, and finely chopped
5 -ounce can evaporated skim milk
1/2 pound low fat, not fat free, white Cheddar cheese, diced

1
Place the zucchini in a medium saucepan with 1 cup water; season lightly with salt and pepper.
2
Bring to a boil and simmer, covered, over medium heat for 2 minutes.
3
Set aside without draining.
4
Heat the oil in a large nonstick skillet over high heat until hot but not smoking.
5
Reduce the heat slightly and add the garlic and onion.
6
Cook, stirring until the onion is translucent, about 2 minutes.
7
Stir in the tomato and cook until its liquid is partly evaporated, about 5 minutes.
8
Stir in the corn and poblanos and simmer 5 minutes more.
9
Add the zucchini and its cooking liquid along with the evaporated milk to the corn-chile mixture and bring to a boil.
10
Reduce the heat to low, stir in the Cheddar, and cook just until it melts.
11
Serve immediately.
12
Per serving: calories - 270, protein - 18gm, fat - 8gm, cholesterol - 0mg

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds zucchini (5 small), scrubbed but not peeled and cut into 1/4-inch dice, Salt and pepper, 1 tablespoon olive oil, 1 large garlic clove, minced, and more.

Yes, Summer Vegetables in a Creamy Chile Cheese Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Vegetables in a Creamy Chile Cheese Sauce

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