Ingredients
½ cup finely chopped onion
5 cup fresh corn kernel
1 small jalapeño pepper, thinly sliced
2 Tbsp flour
⅓ cup milk
1 large zucchini, thinly sliced
¾ cup KRAFT shredded triple cheddar cheese with a TOUCH OF PHILADELPHIA
5 cup fresh corn kernel
1 small jalapeño pepper, thinly sliced
2 Tbsp flour
⅓ cup milk
1 large zucchini, thinly sliced
¾ cup KRAFT shredded triple cheddar cheese with a TOUCH OF PHILADELPHIA
Directions
- COOK onions in large nonstick ovenproof skillet on medium heat 3 to 4 min. or until crisp-tender. Stir in corn and peppers; cover. Cook 5 to 6 min. or until corn is tender, stirring frequently.
- MIX flour and milk until blended. Add to corn mixture; mix well. Cook 4 to 5 min. or until thickened, stirring frequently. Add zucchini; mix well. Top with cheese.
- HEAT broiler. Broil vegetable mixture 3 to 4 min. or until cheese is melted.
Kraft Kitchens tips:
SIZE-WISE
Enjoy your favorite foods while keeping portion size in mind.
SHORTCUT
Prepare using 1 pkg. (16 oz.) frozen corn kernels.
Nutrition Facts
Provided by: Kraft Shredded Cheese with a touch of Philadelphia
Per Single Serving / Serves 4 Total
- Calories 300
- Total Fat 11 g
- Saturated Fat 5 g
- Sodium 180 mg
- Total Carbohydrates 45 g
- Fiber 5 g
- Protein 13 g
- Cholesterol 25 mg
- Sugars 15 g
- Iron 8%
- Vitamin C 25%
*
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
