All heb.com
  • All heb.com
  • Products Only
  • Recipes Only

Corn, Zucchini & Poblano Chili Saute

H-E-B

Family-friendly

Quick and easy

Quick and easy

Quick and easy

Prep Time:

20 minutes

Cook Time:

30 minutes

Makes:

6 - 8 servings

Ingredients

1  pound  poblano chiles (about 3)

1  red bell pepper

3  tablespoons  olive oil, divided

2  pounds  zucchini squash (about 4), cut into 1/2-inch pieces

1  medium  onion, chopped

6  cloves  garlic, minced

4  cups  frozen corn kernels (about 16 ounces)

Instructions


Set oven to Broil.

Remove stems and seeds from chiles and bell pepper. Cut lengthwise into quarters and place on a broiler rack, skin-side up. Broil 3 to 4 inches from heat source 4 to 6 minutes or until skin blisters and begins to blacken. Remove from oven and immediately place chiles and bell pepper in a 1-gallon sealable plastic bag. Seal bag to close; let stand 10 minutes, then peel or rub skins from chiles and pepper and discrd. Cut into 1/2-inch pieces; set aside.

While peppers stand, heat 2 tablespoons oil in a large skillet over medium-high heat; add half of zucchini and sauté.
Nutritional Information
No Nutritional Information Available
Source:
H-E-B

Overall Rating
Rating

Be the first to rate this recipe.

Have you tried this dish? Let others know what you think!