Recipe - Chayotes With Corn And Chiles

One half cup Chopped red onion
1 tablespoon Olive oil
2 Chayotes
2 Fresh Anaheim or poblano
chiles, charred, peeled,
minced
1 cup Frozen or fresh corn
kernels (cut from 2 ears
of corn)
One half teaspoon Salt
Pepper to taste
One half cup Evaporated milk
One fourth cup Grated Parmesan cheese
One fourth cup Grated sharp cheddar cheese
One half teaspoon Red chile powder, for
garnish

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 2quart saucepan.

Meanwhile, peel the chayotes (chayote has a very thin skin and is
easy to peel with a swivelblade peeler), then cut each in half,
scoop out and discard the seed, and dice the flesh. Add to the
saucepan, along with the minced 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