Calabacitas Rellenas
Directions
- 1Remove the ends of the calabacitas, slice in half, remove the inside and put aside.
- 2Boil water with a tbsp of salt, add the hollowed calabacitas and cook for 5 minutes. Remove immediately.
- 3Roast tomatoes, half a white onion, 2 garlic cloves, jalapeño, and serrano pepper in the air fryer at 390° F for 10 minutes.
- 4Add the roasted vegetables to a blender with half a cup of water, cilantro, and seasoning to taste (low sodium chicken bouillon).
- 5Finely dice two cups of the calabacitas insides, half a white onion, half a bell pepper, and 2 oz of mushrooms.
- 6Brown the ground beef in a greased pan for 3-4 minutes. Season to taste.
- 7Add the onion and bell pepper. Cook for 3 minutes.
- 8Add the mushrooms and zucchini. Cook for 4-5 minutes, or until all vegetables are cooked through.
- 9Stuff the calabacitas with about 1.25 oz of the beef mixture.
- 10Add salsa to a greased pan and simmer for 5 minutes.
- 11Add stuffed calabacitas and top with 14 g of fat free cheese on each.
Ingredients
- 8 Mexican squash (calabacitas)
- 1 lb ground beef
- 1 white onion
- 2 oz mushrooms
- 0.5 green bell pepper
- 4 Roma tomatoes
- 4 garlic cloves
- 1 jalapeño
- 1 serrano pepper
- 1 bunch cilantro
- 2 c fat free mozzarella cheese
- 1 tbsp salt
- 1 pinch salt
- 1 pinch pepper
- 1 pinch garlic powder
- 1 pinch onion powder
- 1 low sodium chicken bouillon
- 1 avocado oil spray
- 0.5 c water
- 1 c water
Equipment
knifecutting boardpotair fryerblenderwok or large pan
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