Monterey Weekend Supper
Ingredients
- 3 to 4 medium zucchini ⓘ
- 20 mushrooms, halved or 1 (6 oz.) can ⓘ
- 2 c. cooked rice ⓘ
- 3 large tomatoes
- 1 lb. Monterey Jack cheese ⓘ
- 1 (7 oz.) can Ortega chilies ⓘ
- 2 c. sour cream or 1/2 cottage cheese and 1/2 sour cream ⓘ
- 1 tsp. oregano ⓘ
- 1 tsp. garlic salt ⓘ
- 2 Tbsp. chopped green onion and tops ⓘ
- 2 Tbsp. parsley ⓘ
- salt and pepper to taste ⓘ
Instructions
- Parboil zucchini with garlic salt.
- Cook rice with 1/2 salt and pepper.
- Slit chilies; remove seeds.
- Cut cheese into thin slices (reserving 1/2 of cheese grated for topping).
Nutrition & Diet Analysis (per serving)
328
kcal
16% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).