Mexican Week 2015 Chayote Squash Onion Fresno Chili Saute Recipes

MEXICAN WEEK 2015: CHAYOTE SQUASH, ONION, FRESNO CHILI SAUTE

Steps:

• In a large saute pan, add oil and heat on medium high heat.
• Add Chayote squash. Cook for about 5 minutes until tender.
• Add red onions, chili, salt and pepper to taste. Cook for 2 to 3 minutes. If saute looks a little dry add a few tablespoons of water. Saute until water has absorbed.
• Remove from heat.
• Drizzle lime juice over top and mix well.
• Sprinkle chopped cilantro over top.
• Serve.
• Enjoy!

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.

MEXICAN STYLE SQUASH MEDLEY

Steps:

• Heat oil in large lidded skillet.
• Add squash, onion and garlic and saute until tender crisp.
• Add jalepeno (if using), tomatoes, corn, chili powder, salt and pepper.
• Cover pan, reduce heat and simmer until it all cooks down (about 25 minutes, more or less to your taste). Stir occasionally.
• Uncover pan, sprinkle cheese on top. Serve after cheese melts.
• This lends itself nicely to whatever else you have around. Chopped bell peppers are a nice addition.

CHAYOTE AND ONIONS

Steps:

• Pare and seed the chayote.
• Cut lengthwise into 1/2-inch thick slices.
• Cut onions lengthwise into halves.
• Cut halves lengthwise into 1/4-inch slices and separate into slivers. Heat butter and oil in a skillet over medium heat until foam subsides.
• Add onions and oregano; sauté over medium-low heat until onions are golden (8-l0 minutes). Add chayote; sauté 3 minutes. Cover and cook until chayote is crisp tender (approx. 8 minutes).
• Add salt and pepper.