Chayotes with Corn and Chiles

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Chayotes with Corn and Chiles Ingredients

1/2 c Chopped red onion	Pepper to taste
1 tb Olive oil	1/2 c Evaporated milk
2 Chayotes	1/4 c Grated Parmesan cheese
2 Fresh Anaheim or poblano	1/4 c Grated sharp cheddar cheese
1 c Frozen or fresh corn	1/2 ts Red chile powder, for
1/2 ts Salt

Instructions for Chayotes with Corn and Chiles

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

Main Ingredient: CornCuisine: Mexican

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