Mexican Chayotes With Corn and Chiles

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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