Ingredients For Summer Squash With Poblano, Queso Fresco, And Epazote Recipe
2 Medium size fresh poblano chiles
5 tablespoon Extra Virgin Olive Oil, Divided
1 inch 1 small red onion, cut into wedges and separated into petals
2 Medium garlic cloves, thinly sliced
1 bunch Fresh epazote, leaves separated from stems and stems tied together
5.5 inch 1 1/4 pounds summer squash, cut into
1.5 teaspoon Kosher salt, plus more to taste
6 piece Squash blossoms, stems and stamen removed and discarded, blossoms torn into large
5 ounce Queso fresco, broken into large pieces
Nutrition value
116
calories per serving
11 g Fat< 1 g Protein3 g Carbs2 g FiberOther
Current Totals
11 g Fat
< 1 g Protein
3 g Carbs
2 g Fiber
MacroNutrients
Carbs
3 g
Protein
0 g
Fiber
2 g
Fats
Fat
11 g
Vitamins & Minerals
Calcium
121 mg
Iron
1 mg
Vitamin A
17 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
91 mcg
Vitamin B12
0 mcg
Vitamin C
2 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
55 mg
Manganese
2 mg
Phosphorus
37 mg
Selenium
0 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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