1/2 cup chopped red onion
1 tbsp olive oil
2 chayotes
2 fresh anaheim or poblano chiles, ch, arred, peeled,
1 cup frozen or fresh corn kernels (cut f, rom 2 ears of corn
1/2 tsp salt
1 pepper to taste
1/2 cup evaporated milk
1/4 cup grated parmesan cheese
1/4 cup grated sharp cheddar cheese
1/2 tsp red chile powder, for garnish
A Recipe for
Chayotes With Corn & Chiles
“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
| Madeleine L'Engle (1918--) American author. |
Food Tip |
There is a lot more juice in grapefruit than meets the eye. |
| Author Unknown |
This Recipe for Chayotes With Corn & Chiles is one of thousands in the Recipes-to-go Ethnic Cookbook.
The way you cut your meat reflects the way you live. |
| Confucius |
If you enjoy this Chayotes With Corn & Chiles Recipe - you should enjoy the recipe collections you can find on the websites below:
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
This is a recipe for Chayotes With Corn & Chiles from the recipe cookbook of Recipes-to-go (Ethnic)
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
The belly rules the mind. |
| Spanish Proverb |
You can find your way across this country using burger joints the way a navigator uses stars. |
| Charles Kuralt |
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
Research tells us fourteen out of any ten individuals likes chocolate. |
| Sandra Boynton |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
In this dish, each vegetable beautifully complements the other. Serve
as a vegetarian entree or as an accompaniment to grilled meats.
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.
Serves 4.
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.
From an article by Jacquiline Higuera McMahan in the San Francisco
Chronicle. 6/2/93.
Posted by Stephen Ceideburg
Serves: 4
Chayotes With Corn & Chiles Recipe brought to you by Recipes To-Go