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Add a photoRaciónes: 4
Ingredientes
- 1/2 c. Minced red onion
- 1 Tbsp. Extra virgin olive oil
- 2 x Chayotes
- 2 x Fresh Anaheim or possibly poblano chiles, charred, peeled, diced
- 1 c. Frzn or possibly fresh corn kernels (cut from 2 ears of corn)
- 1/2 tsp Salt Pepper to taste
- 1/2 c. Evaporated lowfat milk
- 1/4 c. Grated Parmesan cheese
- 1/4 c. Grated sharp cheddar cheese
- 1/2 tsp Red chile pwdr, for garnish
Direcciones
- This one is a bit more traditional and savory. In this dish, each vegetable beautifully complements the other.
- Serve as a vegetarian entree or possibly as an accompaniment to grilled meats.
- Saute/fry the onion in extra virgin olive oil in a 2-qt 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 throw away the seed, and dice the flesh. Add in to the saucepan, along with the diced chiles, corn, salt, pepper and lowfat milk.
- Cover, and simmer gently for about 15 min, or possibly till chayote is tender. Stir in the Parmesan and cook a few seconds till the sauce thickens.
- Transfer to a serving bowl and sprinkle with cheddar cheese and chile pwdr.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 4 servings | |
| Calories 181 | |
| Calories from Fat 93 | 51% |
| Total Fat 10.61g | 13% |
| Saturated Fat 4.79g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 187mg | 8% |
| Potassium 333mg | 10% |
| Total Carbs 15.25g | 4% |
| Dietary Fiber 2.6g | 9% |
| Sugars 7.03g | 5% |
| Protein 8.37g | 13% |
