Chayotes With Corn And Chiles
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Mexican | Ceideburg 2, Mexican, Vegetables | 4 | Servings |
INGREDIENTS
| 1/2 | c | Chopped red onion |
| 1 | T | Olive oil |
| 2 | Chayotes | |
| 2 | Fresh Anaheim or poblano | |
| chiles charred peeled | ||
| diced | ||
| 1 | c | Frozen or fresh corn |
| kernels cut from 2 ears | ||
| of corn | ||
| 1/2 | t | Salt |
| Pepper to taste | ||
| 1/2 | c | Evaporated milk |
| 1/4 | c | Grated Parmesan cheese |
| 1/4 | c | Grated sharp cheddar cheese |
| 1/2 | t | Red chile powder, for |
| garnish |
INSTRUCTIONS
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. 6/2/93. Posted by Stephen Ceideberg; June 4 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
A Message from our Provider:
“No Brainer: Turn or Burn, Fly or Fry, Live or Die”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 618
Calories From Fat: 513
Total Fat: 58.1g
Cholesterol: 27.1mg
Sodium: 1093.7mg
Potassium: 296.7mg
Carbohydrates: 20g
Fiber: 2g
Sugar: 5.5g
Protein: 8.2g