Chayotes with corn and chiles
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Chayotes with corn and chiles
  Vegetables    Corn    Chiles    Mexican  
Last updated 6/12/2012 12:53:07 AM. Recipe ID 14893. Report a problem with this recipe.
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      Title: Chayotes with corn and chiles
 Categories: Vegetables, Mexican
      Yield: 4 Servings
 
    1/2 c  Chopped red onion
      1 tb 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 ts Salt
           Pepper to taste
    1/2 c  Evaporated milk
    1/4 c  Grated Parmesan cheese
    1/4 c  Grated sharp cheddar cheese
    1/2 ts Red chile powder, for
           -garnish
 
  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 Ceideburg
 




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Recipe ID 14893 (Apr 03, 2005)

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