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Chayotes with Corn And Chiles
| Ingredients | |||
| 1/2 | cup | red onion, chopped | |
| 1 | tablespoon | olive oil | |
| 2 | each | chayotes | |
| 2 | each | anaheim, 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 | 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 | |
Directions: | |||
| 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: 205 calories, 70 g protein, 20 g carbohydrate, 11 g fat (5 g saturated), 22 mg cholesterol, 487 mg sodium, 3 g fiber. | |||
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