Chayotes With Corn And Chiles

Recipe Ingredients

1/2 cup	31g / 1.1oz	Chopped red onion
1 tablespoon	15ml	Olive oil
2		Chayotes
2		Fresh Anaheim or poblano - chiles, charred, pee
1 cup	62g / 2.2oz	Frozen or fresh corn kernels - (cut from 2 ears of
1/2 teaspoon	2.5ml	Salt
		Pepper to taste
1/2 cup	118ml	Evaporated milk
1/4 cup	36g / 1.3oz	Grated parmesan cheese
1/4 cup	36g / 1.3oz	Grated sharp cheddar cheese
1/2 teaspoon	2.5ml	Red chile powder - for

Recipe Instructions

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.

From an article by Jacquiline Higuera McMahan in the San Francisco Chronicle.

Source:
Charles Collins (Artist) - Taos, NM

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