Ingredients Jump to Instructions ↓

  1. 1/2 c Chopped red onion

  2. 1 tb Olive oil

  3. 2 Chayotes

  4. 2 Fresh Anaheim or poblano -chiles, charred, peeled, -diced

  5. 1 c Frozen or fresh corn -kernels (cut from 2 ears -of corn)

  6. 1/2 ts Salt Pepper to taste

  7. 1/2 c Evaporated milk

  8. 1/4 c Grated Parmesan cheese

  9. 1/4 c Grated sharp cheddar cheese

  10. 1/2 ts Red chile powder, for -garnish

Instructions Jump to Ingredients ↑

  1. This one is a bit more traditional and savory. 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.

  2. 2/93. Posted by Stephen Ceideberg; June 4 1993. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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