Poblano and Corn Stuffed Mexican Zucchinis
Let veggies shine with this delicious Poblano and Corn Stuffed Mexican Zucchini Bowls recipe. It’s packed with flavor, and an easy dinner idea to make any day of the week.
Servings Prep Time
5servings 0:25-30minutes
Cook Time
0:10minutes
Servings Prep Time
5servings 0:25-30minutes
Cook Time
0:10minutes
Ingredients
For the Stuffing
Instructions
  1. Boil the calabacitas for 5 minutes. Once boiled, place them in cold water.
  2. Add Mazola® Corn Oil in a pan and sauté the onion and garlic. Then, add the roasted poblano pepper without seeds along with the corn.
  3. Finally, add the sour cream, the chicken concentrate, salt and pepper and cook for 5 minutes.
  4. Serve this stew in the middle of the calabacitas (after hallowing out the centers). Add a little chile quebrado and a little queso fresco to top off to garnish.