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How To make Chayotes with Corn And Chiles

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Ingredients
1/2
cup
red onion, chopped
1
tablespoon
olive oil
2
each
chayotes
2
each
anaheim, or poblano, fresh chiles, charred, peeled, diced
1
cup
corn kernels, fresh (cut from 2 ears of corn), or frozen
1/2
teaspoon
salt
1

pepper, to taste
1/2
cup
evaporated milk
1/4
cup
parmesan cheese, grated
1/4
cup
cheddar cheese, sharp grated
1/2
teaspoon
red chile powder, for garnish

Directions:
In this dish, each vegetable beautifully complements the other. Serve as a
vegetarian entree or as an accompaniment to grilled meats.
Saute the onion in olive oil in a 2-quart saucepan.
Meanwhile, peel the chayotes (chayote has a very thin skin and is easy to
peel with a swivel-blade peeler), then cut each in half, scoop out and
discard the seed, and dice the flesh. Add to the saucepan, along with the
diced chiles, corn, salt, pepper and milk. Cover, and simmer gently for
about 15 minutes, or until chayote is tender. Stir in the parmesan and cook
a few seconds until the sauce thickens.
Transfer to a serving bowl and sprinkle with cheddar cheese and chile
powder.
Serves 4. Some say not to throw away the seeds from chayotes but eat them instead.
PER SERVING: 205 calories, 70 g protein, 20 g carbohydrate, 11 g fat (5 g
saturated), 22 mg cholesterol, 487 mg sodium, 3 g fiber.

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