Low-Fat Mexicali Corn and Squash Cassero
Source of Recipe
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4 cups yellow squash
1 large yellow onion, chopped
1/2 cup raw green pepper bits
1 Tablespoon corn oil
1 1/2 cups cream-style corn
1/2 cup (or 4 oz. can) roasted and peeled green chilies, chopped
2 Tablespoons prepared pimientos
1 clove garlic, crushed
1/4 cup cilantro leaves, finely chopped
1/4 cup cornmeal
Salt and pepper to taste
Cut squash into thin rounds and steam until tender. Drain well,
set aside, and reserve some liquid. Saute onion and green pepper
in oil until soft. Combine all seasonings and vegetables. Layer
half of mix into lightly oiled casserole and sprinkle with half
the cornmeal. Layer rest of mix and top with rest of cornmeal. Bake
covered at 350 degrees for about 15 minutes and 5 minutes uncovered.
Add squash liquid if needed. Makes 4 servings.
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