Photo: Alexander Maasch
Estimated Nutrition (whole recipe, rough)
857
Calories
48g
Protein
47g
Fat
67g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Yogurt | 170g plain Greek | 100 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 15 corn tortillas, each 8 inches in diameter, halved
- 2 Tbs. canola oil
- Salt, to taste
- 1 cup shredded Monterey jack cheese
- 1 cup shredded white cheddar cheese
- 2 cups corn kernels, fresh or frozen
- 2 zucchini, halved lengthwise and thinly sliced
- 1 large yellow onion, halved and thinly sliced
- 2 jars (each 12 1/2 oz.) tomatillo salsa
- 1/4 cup sour cream or Mexican crema
- 1/2 cup
- or feta cheese, crumbled
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes