Chayotes With Corn And Chiles

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Chayotes With Corn And Chiles

 

By: Unknown

 

Categories: Mexican, Vegetables

 

Yield: 4 servings

 

 

1/2 cup chopped red onion

1 tbs olive oil

2 chayotes

2 fresh anaheim or poblano chiles, charred,

peeled, diced

1 cup frozen or fresh corn kernels (cut from 2

ears of corn)

1/2 tsp salt

1 pepper to taste

1/2 cup evaporated milk

1/4 cup grated parmesan cheese

1/4 cup grated sharp cheddar cheese

1/2 tsp 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.

 

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.

 

From an article by Jacquiline Higuera McMahan in the

San Francisco Chronicle. 6/2/93.

 

Posted by Stephen Ceideburg

 

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