Chayotes With Corn And Chiles Recipes

MEXICAN CHAYOTES WITH CORN AND CHILES

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

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.

CHAYOTES WITH CORN AND CHILES

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.

CHAYOTES WITH CORN AND CHILES

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.

CORN AND CHAYOTE SQUASH SOUP

Steps:

• Combine yucca, cabbage, chayote squash, carrots, and corn in a large pot. Add chicken broth and enough water to cover and bring to a boil.
• Reduce to a simmer and cook, stirring occasionally, until vegetables are soft, about 1 hour. Season with salt.

SAUTEED CHAYOTE WITH GARLIC AND HERBS

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add chayote, 1 tablespoon parsley, and garlic. Sauté until chayote is crisp-tender, about 3 minutes. Stir in green onions. Transfer to bowl; sprinkle with 1 tablespoon parsley.

SAUTE' CHAYOTE WITH CORN

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.

CHAYOTE, CORN & TOMATO SALAD

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.

GRILLED CORN SALAD WITH CHAYOTE SQUASH

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Oil corn, chayote squash, zucchini, and chile peppers; place on a rack for 5 minutes to allow excess oil to drip off.
• Transfer vegetables to the preheated grill and cook until they have a nice brown crust, 10 to 15 minutes. The corn should have some kernels that are close to burning, and the peppers will be expanding and making popping noises. Remove from the grill and allow to cool, about 30 minutes.
• Remove and discard the plastic-like skin from the peppers by scraping the blade of a knife along the outsides. Mince peppers, dice zucchini and chayote, and cut corn kernels off the cobs. Transfer all to a bowl and add onion, cilantro, lime zest and juice, and salt to taste. Add more olive oil if the mixture is dry or if you want the flavor to be more pronounced.