Mexican Chayotes With Corn And Chiles Recipe

Name: Mexican Chayotes With Corn And Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped red onion; 1 tablespoon olive oil; 2 chayotes; 2 fresh anaheim chilies or 2 poblano chiles, charred,peeled,diced; 1 cup frozen corn kernels or 1 cup fresh corn kernels (cut from 2 ears of corn); 1/2 teaspoon salt; pepper; 1/2 cup evaporated milk; 1/4 cup grated parmesan cheese; 1/4 cup grated sharp cheddar cheese; 1/2 teaspoon red chili powder, for garnish

Servings: persons

1/2 cup chopped red onion
1 tablespoon olive oil
2 chayotes
2 fresh anaheim chilies or 2 poblano chiles, charred,peeled,diced
1 cup frozen corn kernels or 1 cup fresh corn kernels (cut from 2 ears of corn)
1/2 teaspoon salt
pepper
1/2 cup evaporated milk
1/4 cup grated parmesan cheese
1/4 cup grated sharp cheddar cheese
1/2 teaspoon red chili powder, for garnish

1
Saute the onion in olive oil in a 2-quart saucepan.
2
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.
3
Add to the saucepan, along with the diced chiles, corn, salt, pepper and milk.
4
Cover, and simmer gently for about 15 minutes, or until chayote is tender.
5
Stir in the Parmesan and cook a few seconds until the sauce thickens.
6
Transfer to a serving bowl and sprinkle with cheddar cheese and chile powder.

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup chopped red onion, 1 tablespoon olive oil, 2 chayotes, 2 fresh anaheim chilies or 2 poblano chiles, charred,peeled,diced, and more.

Yes, Mexican Chayotes With Corn And Chiles falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chayotes With Corn And Chiles

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