CHAYOTES WITH CORN AND CHILES
Provided by yikes_edoc
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
CREAMY CHAYOTE & CORN ENCHILADAS
Layers of tortillas, chayotes and poblano chiles are baked with a creamy sauce and sprinkled with cheese to make these family-pleasing enchiladas.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Heat dressing in large skillet on medium-high heat. Add chayotes and onions; cook 15 min. or until tender, stirring occasionally. Meanwhile, heat oil in medium skillet on medium-high heat. Add tortillas, 1 at a time; cook 5 sec. on each side or just until softened. Set aside.
- Combine enchilada sauce, corn, sour cream, 1/4 cup cheese and cilantro. Pour half into 2-qt. casserole sprayed with cooking spray; cover with layers of half each of the tortillas, chayote mixture and chiles. Repeat layers.
- Bake 20 min. Sprinkle with remaining cheese; bake 5 min. or until melted.
Nutrition Facts : Calories 280, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 8 g
SAUTE' CHAYOTE WITH CORN
I was introduced to this wonderful mexican vegetable by a store produce clerk. I was looking or something else and she handed me this and said its much better just try it. And ever since I have been in Love with it. I enjoy the taste..
Provided by NIKKI SMITH
Categories Other Side Dishes
Number Of Ingredients 8
Steps:
- 1. Heat a small skill to med high heat. Add the oil and onion, cook until translucent.
- 2. Add the rest of the ingredients and saute until tender, add 1 tablespoon water if need.
CHAYOTES WITH CORN AND CHILES
A spicy and scrumptious dish made with chayotes, anaheim chilies, corn kernels and parmesan cheese. 64
Categories Mexican Vegetables Cheese Corn
Number Of Ingredients 22
Steps:
- In this dish, each vegetable beautifully complements the other. Serve as a vegetarian entree or as an accompaniment to grilled meats. Sauté 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. Some say not to throw away the seeds from chayotes but eat them instead. 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.
Nutrition Facts :
MEXICAN 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.
Provided by Dancer
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 201.7, Fat 10.4, SaturatedFat 4.6, Cholesterol 22.1, Sodium 472.7, Carbohydrate 20.9, Fiber 3.3, Sugar 4, Protein 9.1
CHAYOTE, CORN & TOMATO SALAD
Colorful, interesting side dish on a buffet table or as an addition to any meal. Chayotes are widely used as a vegetab le in Mexico
Provided by Bergy
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- After steaming the chayote, cool, peel and cut into 1/2" cubes.
- Combine the chayote, corn, tomatoes& green onions.
- In your blender or food processor blend together the lime juice, salt& red pepper flakes.
- Slowly pour in the olive oil with the blender on.
- Toss the dressing with the salad, sprinkle with the parsley flakes Chill and serve.
Nutrition Facts : Calories 237.3, Fat 18.9, SaturatedFat 2.6, Sodium 206.1, Carbohydrate 18.1, Fiber 3.4, Sugar 4.7, Protein 2.9
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