Chayote con Cebollas

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Chayote con Cebollas

 

2 chayote squash, 1 1/2 to 2 pounds total

2 medium white onions

2 tablespoons butter or margarine

1 tablespoon vegetable oil

1/2 teaspoon dried oregano

1/4 to 1/2 teaspoon salt

pinch of pepper

 

Pare and seed chayotes; cut lengthwise into 1/2-inch thick slices.

Cut onions lengthwise into halves. Cut halves lengthwise into 1/4-inch thick

slices; separate into slivers.

Heat butter and oil in skillet over medium heat until foam subsides. Add onions

and oregano; sauté over medium-low heat until onions are golden, 8 to 10

minutes.

Add chayote to skillet; sauté over medium heat, 3 minutes.

Cover skillet; reduce heat to low. Cook until chayote is crisp-tender, 8 to 10

minutes.

Season with salt and pepper.

Make 4 to 6 servings.

 

 

 

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