Stewed Chayote Recipes

STEWED CHAYOTE WITH TOMATO AND EPAZOTE

Stewed Chayote with Tomato and Epazote image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 1/2 pounds chayote (about 2 medium)
2 small tomatoes, roasted (see Note)
2 cloves garlic, roughly chopped
2 tablespoons vegetable oil
1/4 cup finely chopped white onion
3 Arbol chiles
1 1/4 cups water
1 teaspoon salt
3 tablespoons roughly chopped epazote leaves

Steps:

Peel the chayotes and cut them into 1/4 inch julienne, including the core and seeds. Set aside.
In a blender jar, combine the tomatoes and garlic and blend for a few seconds, until fairly smooth. Set aside.
In a large heavy skillet, heat the oil over medium low heat. Saute the onion with the whole chiles for about 2 minutes, without browning. Add the tomato garlic puree and continue cooking, stirring and scraping the bottom and corners of the pan for about 3 minutes, until thickened and reduced. Add the chayote, water, and salt. Cover the pan and cook over medium heat, shaking every so often to prevent the chayote from sticking. After 10 minutes, add the epazote, cover the pan again and cook for 10 to 15 minutes more, until the chayote is softened but not watery. Serve immediately.

CHAYOTE AND SAUSAGE STEW

Chayote and Sausage Stew image

This recipe started as an experiment using chayote. It received unexpected raves at the table and is now in regular rotation at our house. We like this served over rice.

Provided by Wayward

Categories Soups, Stews and Chili Recipes Stews

Time 55m

Yield 8

Number Of Ingredients 12

Ingredients

2 Italian sausage links
1 tablespoon extra-virgin olive oil
1 onion, chopped
3 cloves garlic, minced
3 chayote squashes, seeded and chopped
2 jalapeno peppers, seeded and diced
1 (15 ounce) can diced tomatoes
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen corn
½ teaspoon ground thyme
1 teaspoon chili powder
salt and pepper to taste

Steps:

Place a large saucepan over medium-high heat; cook the sausage in the skillet until browned; remove the sausage to a plate lined with paper towels. Add the olive oil. onion, and garlic to the skillet; cook and stir until the onions are translucent, 3 to 5 minutes. Return the sausage to the pan along with the chayote squash and jalapeno peppers; cook and stir until the squash begins to soften, 10 to 15 minutes. Stir in the tomatoes, black beans, corn, thyme, and chili powder; season with salt and pepper. Cook until completely heated through, about 10 minutes more.

Nutrition Facts : Calories 138.6 calories, Carbohydrate 12.8 g, Cholesterol 11 mg, Fat 7.6 g, Fiber 3.6 g, Protein 5.6 g, SaturatedFat 2.2 g, Sodium 322.9 mg, Sugar 2.9 g

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