Southwestern Squash Corn and Poblano Casserole

FROM A CHEF’S KITCHEN
18Ingredients
75Minutes
760Calories

Ingredients

US|METRIC
  • oil spray (for baking dish)
  • 2 tablespoons butter
  • 2 tablespoons 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 ounces 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

    760Calories
    Sodium69% DV1650mg
    Fat85% DV55g
    Protein59% DV30g
    Carbs13% DV38g
    Fiber24% DV6g
    Calories760Calories from Fat500
    % DAILY VALUE
    Total Fat55g85%
    Saturated Fat24g120%
    Trans Fat
    Cholesterol230mg77%
    Sodium1650mg69%
    Potassium1430mg41%
    Protein30g59%
    Calories from Fat500
    % DAILY VALUE
    Total Carbohydrate38g13%
    Dietary Fiber6g24%
    Sugars19g38%
    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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