Chayotes with Corn And Chiles recipe
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Cheese Recipes
Corn Recipes
Mexican2 Recipes
Vegetables Recipes
 
Timings & Yeildings
Prepration :
Cooking :
Total :
Yeildings: 4servings
Direction and Ingredients
Amount Ingredient Preparation
1/2 cup red onion chopped
1 tablespoon olive oil
2 each chayotes
2 each anaheim chilies 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 x 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
 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: 25 calories, 7 g protein, 2 g carbohydrate, 11 g fat (5 g
saturated), 22 mg cholesterol, 487 mg sodium, 3 g fiber.
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