Monterey Weekend Supper

12 ingredients
4 steps

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

Directions

  1. 1
    Parboil zucchini with garlic salt.
  2. 2
    Cook rice with 1/2 salt and pepper.
  3. 3
    Slit chilies; remove seeds.
  4. 4
    Cut cheese into thin slices (reserving 1/2 of cheese grated for topping).

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