Chayotes with corn and chiles Recipe

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Chayotes with corn and chiles

Artist:	_	Yield:	4
Categories:	Cereals, Corn, Mexican, North American, South American, Vegetables	Rating:	0
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Ingredients:

1/2	cup	Chopped red onion
1	tbsp	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
		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

Procedures:

1	In this dish, each vegetable beautifully complements the other.
2	Serve as a vegetarian entree or as an accompaniment to grilled meats.
3	Saute the onion in olive oil in a 2-quart saucepan.
4	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.
5	Add to the saucepan, along with the diced chiles, corn, salt, pepper and milk.
6	Cover, and simmer gently for about 15 minutes, or until chayote is tender.
7	Stir in the parmesan and cook a few seconds until the sauce thickens.
8	Transfer to a serving bowl and sprinkle with cheddar cheese and chile powder.
9	Serves 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