Picante Cream Cheese Zucchini

"A Mexican palate dish."
 
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Ready In:
20mins
Ingredients:
8
Serves:
4-6
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ingredients

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directions

  • Process the tomatoes, onion, garlic and chicken broth granules in blender. Strain to rid of tomato skin.
  • Fry this sauce in one tablespoon of ccooking oil. until it looks shirred.
  • On another pan or skillet, sautee the zuchinni in the reamining tablespoon of cooking oil, until transluscent and softened.
  • Add the poblano strips.
  • Process in blender the tomato. onion. garlic sauce with the cream cheese.
  • Pour onto the zuchinni and poblano strips.
  • Simmer for 5 minutes.

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Reviews

  1. The cream sauce had excellent taste. I made kids batch without the poblano peppers but, still was wondeful. I will make this again. Used with recipe Enchiritos #95148.
     
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RECIPE SUBMITTED BY

I am a 53 year old Mexican-American elementary school teacher. I enjoy reading biographies, intresting nonfiction, and also love all types of catchy upbeat music. My favorite cookbook is the "Kitchen Fair" trademark cookware recipe book in Spanish. Being bilingual and bicultural, I've come to appreciate the best of both U.S. and Mexican cuisine. I was pleasantly surprised that many, many zaar members include Mexican food as their first favorite food. I'll try to post, as time permits, some Mexican recipes (and also American) that I consider good.
 
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