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Chayotes with Corn and Chiles
Zutaten für 4 Portionen Menge anpassen
die Zutaten:
1/2 Tassered onion chopped
1 Esslöffelolive oil
Fresh Anaheim or poblano chiles, charred, peeled, diced
1 TasseFrozen or fresh corn kernels (cut from 2 ears of corn)
1/2 Teelöffelsalt
1/2 Tassemilk evaporated
1/4 Tasseparmesan grated
1/4 Tassecheddar sharp, grated
1/2 TeelöffelRed chile powder, for garnish
die Zubereitung:

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.

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.

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