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Add a photoTwo of the vegetables that were new to me when I visited the Mexican produce vendors at the flea market last month were the chayote squash and the tomatillo. I have since been able to purchase them in the produce sections of chain supermarkets so although it was fun visiting with the vendors it is more convenient to pick them up when doing my regular grocery shopping. This week I picked up both of these veggies and googled some Mexican recipes to get some inspiration. Last night I cooked up a medley and served them with rice and tortillas. Naturally, I added some cheese because we are cheese addicts and “eso” (a Spanish equivalent for “voila”) a new family favorite was created.
Ingredientes
- To make my Mexican Vegetable Medley assemble the following:
- Cooking oil spray
- 2 medium onions, sliced
- 3 chayote squashes, cubed
- 4 large tomatillos, cubed
- 1 teaspoon salt
- 1 tablespoon garlic
- 1 tablespoon fresh cilantro
Direcciones
- Heat a skillet over medium-high and spray well with oil.
- Add all ingredients and cook covered, stirring occasionally, for 25-30 minutes until the squash is softened and the flavors melded together.
- Yield: 5 cups
- Serve as a side dish or wrap in a tortilla with chicken, rice, etc to your liking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 5 servings | |
| Calories 27 | |
| Calories from Fat 3 | 11% |
| Total Fat 0.37g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 467mg | 19% |
| Potassium 138mg | 4% |
| Total Carbs 5.79g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.76g | 2% |
| Protein 0.79g | 1% |
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