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Chayote with Tomato and Green Chile

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    Source: simplyrecipes.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 pound chayotes

    2. 6 ounces of roasted tomatoes (can use canned fire roasted tomatoes , or roast whole tomatoes on stovetop or under broiler until skin begins to blacken, do not remove skin but process whole)

    3. 1 clove garlic, chopped

    4. 2 Tbsp olive oil

    5. 2 Tbsp chopped onion

    6. 1 large green Anaheim chile (stem and seeds removed and discarded), chopped Pinch red chile pepper flakes

    7. 1/4 cup water Salt to taste

    8. 1/4 cup roughly chopped cilantro

    9. 1/4 cup finely grated Monterey Jack cheese

    Instructions Jump to Ingredients ↑

    1. Method 1 The peel is tough and inedible when cooked, so peel the chayotes completely. (This may take a little doing, as the folds in the chayotes can make it difficult.) Cut the chayotes into 1/4-inch wide, 2 inch long julienned strips, including the core.

    2. Purée the roasted tomatoes and the garlic in a blender, set aside.

    3. Heat oil in a large skillet on medium heat. Add the chopped onion and green chiles. Cook on medium heat until just soft, about 3-4 minutes. Add the tomato mixture, red chile flakes, and continue to cook 3 minutes more. Add the chayote, water, and salt to taste. Cover and cook, stirring occasionally for 15 minutes. Add the chopped cilantro and cook for 5 minutes more. The chayote should be just tender, moist but not watery.

    4. Sprinkle with grated cheese and serve. Serves 4.

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