Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| 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
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- 2 green peppers, cut in thin strips
- 4 small zucchini, thinly sliced
- ½ Pound fresh mushrooms, sliced
- 1 Tbsp butter or margarine
- ¼ tsp salt
- 1 Cup shredded Swiss Cheese
- 4 Green Onions, chopped finely (including tops)
- 2 Cups shredded Swiss Cheese
- 1 firm tomato, peeled and diced
- 1 tsp chili powder
- 2 ripe California avocados, peeled, pitted and diced
- =
Directions
Combine peppers, zucchini, mushrooms and butter in 3 quart microwave safe casserole dish. Place in microwave oven and cook on High for 5 - 7 minutes, covered with wax paper. Vegetables should be lightly cooked, but still crisp. Add salt to vegetables and toss to mix well.
In a separate bowl, toss onions with 2 of the cups of Swiss Cheese, tomato, chili powder and California avocados. Add this mixture to the hot vegetables and toss to mix well.
Sprinkle with 1 cup of shredded Swiss Cheese just before serving.
Serve Calabasitas as a first course warm salad, or if desired as an entree over rice, or as a taco filling.