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This Mexican stuffing features Zucchini, steamed whole, Panela cheese, And peeled poblano. It delivers rich, cheesy flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Ensalada Esmeralda With Avocado Dressing
Description
This Mexican stuffing features Zucchini, steamed whole, Panela cheese, And peeled poblano. It delivers rich, cheesy flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Chiles, cut in strips Sea salt, to taste Freshly ground black pepper, To taste 1/4 c Pimientostuffed olives, Sliced Cut the zucchini in thick slices. Crumble the cheese. In a mediumsize bowl, combine the zucchini and cheese with the green onion, poblano chiles, sea salt and pepper. Add the Avocado Dressing and mix gently. Refrigerate for 20 to 25 minutes. Serve on bed of lettuce leaves and garnish with the olives.
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Sliced green onion
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 353.8kcal
- % Daily Value *
- Total Fat 34.8g54%
- Saturated Fat 21.4g107%
- Cholesterol 88.8mg30%
- Sodium 260.6mg11%
- Total Carbohydrate 7.9g3%
- Dietary Fiber 1.3g6%
- Sugars 5.4g
- Protein 6.6g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
avocado, cheese, dressing, ensalada, esmeralda, mexican, panela, peeled, poblano, steamed, stuffing, title, vegetarian, whole, with, zucchini
