Directions:
- In a small bowl, combine the sour cream, lime juice and 1/4 cup cilantro. Cover and refrigerate until serving.
- In a large skillet, saute onion in butter until tender. Add the mushroom, yellow squash, zucchini, jalapeno and garlic; saute 3-5 minutes longer or until vegetables are crisp-tender.
- Stir in the beans, 1-1/2 cups cheese, corn, cumin, salt, pepper and remaining cilantro. Remove from the heat. Spoon into poblano halves; sprinkle with remaining cheese.
- Grill peppers, covered, over indirect medium heat for 10-14 minutes or until tender. Serve with sour cream sauce. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282.5 Kcal (1183 kJ) | ||
| Calories from fat | 141.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.67g | 24% | |
|---|---|---|---|
| Cholesterol | 44.87mg | 15% | |
| Sodium | 769.58mg | 32% | |
| Potassium | 294.12mg | 6% | |
| Total Carbs | 26.09g | 9% | |
| Sugars | 6.64g | 27% | |
| Dietary Fiber | 2.38g | 10% | |
| Protein | 10.5g | 21% | |
| Vitamin C | 10.1mg | 17% | |
| Iron | 2.1mg | 12% | |
| Calcium | 160.6mg | 16% | |
| Amount Per 100 g | |||
| Calories | 223.03 Kcal (934 kJ) | ||
| Calories from fat | 111.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.37g | 24% | |
|---|---|---|---|
| Cholesterol | 35.43mg | 15% | |
| Sodium | 607.55mg | 32% | |
| Potassium | 232.2mg | 6% | |
| Total Carbs | 20.6g | 9% | |
| Sugars | 5.24g | 27% | |
| Dietary Fiber | 1.88g | 10% | |
| Protein | 8.29g | 21% | |
| Vitamin C | 8mg | 17% | |
| Iron | 1.7mg | 12% | |
| Calcium | 126.8mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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