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Southwestern Squash Corn and Poblano Casserole
FROM A CHEF’S KITCHEN18Ingredients
75Minutes
760Calories
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Ingredients
US|METRIC
4 SERVINGS
- oil spray (for baking dish)
- 2 Tbsp. butter
- 2 Tbsp. canola oil
- 1 medium onion (finely chopped)
- 3 medium zucchini (sliced)
- 3 yellow squash (medium, sliced)
- 4 poblano peppers (seeded and chopped)
- 4 cloves garlic (minced)
- 1 cup corn kernels (approximately, fresh or frozen)
- salt
- freshly ground black pepper
- 4 oz. cream cheese (half an 8-ounce block, room temperature)
- 1/2 cup mayonnaise
- 1/2 cup half and half
- 2 large eggs
- 1 1/2 cups mexican blend cheese (shredded, divided)
- 1 cup tortilla chips (crushed)
- chili powder
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NutritionView More
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760Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories760Calories from Fat500 |
| % DAILY VALUE |
| Total Fat55g85% |
| Saturated Fat24g120% |
| Trans Fat |
| Cholesterol230mg77% |
| Sodium1650mg69% |
| Potassium1430mg41% |
| Protein30g |
| Calories from Fat500 |
| % DAILY VALUE |
| Total Carbohydrate38g13% |
| Dietary Fiber6g24% |
| Sugars19g |
| Vitamin A70% |
| Vitamin C130% |
| Calcium80% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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