Mexican Chayotes with Corn and Chiles
This delightful Mexican dish of Chayotes with Corn and Chiles encapsulates the essence of traditional flavors, blending fresh ingredients that not only harmonize beautifully but also celebrate the vibrant essence of Mexican cuisine. With its savory profile, this dish can serve as a satisfying vegetarian entrée or a perfect accompaniment to grilled meats, making it a versatile addition to any meal.
Recipe Details
| Category | Details |
|---|---|
| Recipe Name | Mexican Chayotes with Corn and Chiles |
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Total Time | 40 minutes |
| Servings | 4 |
| Description | A savory dish where vegetables complement each other, perfect as a vegetarian entrée or a side to grilled meats. |
| Keywords | Mexican, Low Protein, Low Cholesterol, Healthy, Spicy, < 60 Mins, Stove Top |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 201.7 kcal |
| Total Fat | 10.4 g |
| Saturated Fat | 4.6 g |
| Cholesterol | 22.1 mg |
| Sodium | 472.7 mg |
| Total Carbohydrates | 20.9 g |
| Dietary Fiber | 3.3 g |
| Sugars | 4 g |
| Protein | 9.1 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 1/2 | Red onion |
| 1 | Olive oil |
| 2 | Chayotes |
| 2 | Anaheim chilies |
| 1 | Poblano chiles |
| 1/2 | Frozen corn kernels |
| 1/2 | Fresh corn kernels |
| 1/4 | Salt |
| 1/4 | Pepper |
| 1/2 | Evaporated milk |
| 1/2 | Parmesan cheese |
| 1/2 | Sharp cheddar cheese |
| 1/2 | Red chili powder |
Instructions
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Begin by heating the olive oil in a 2-quart saucepan over medium heat. Once the oil is hot, add the diced red onion, sautéing it until it becomes translucent and fragrant, which should take about 3-5 minutes. This initial step lays the flavor foundation for your dish.
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While the onion is cooking, prepare the chayotes. Start by peeling the thin skin from the chayotes using a swivel-blade peeler for ease. After peeling, cut each chayote in half lengthwise, carefully scoop out and discard the seed in the center, and then proceed to dice the chayote flesh into bite-sized pieces.
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Once the onion is softened, add the diced chayotes, along with the diced Anaheim and poblano chiles to the saucepan. Incorporate the frozen corn kernels and fresh corn kernels into the mix, followed by the salt, pepper, and evaporated milk. Stir all the ingredients together to ensure they are well combined.
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Cover the saucepan and allow the mixture to simmer gently for about 15 minutes. This cooking time is essential for the chayote to become tender, allowing the flavors to meld beautifully.
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After the chayote has reached the desired tenderness, remove the lid and stir in the grated Parmesan cheese. Continue cooking for just a few more seconds, allowing the cheese to melt and thicken the sauce slightly, creating a creamy texture that envelops the vegetables.
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Once the cheese is melted and the dish has thickened to your liking, carefully transfer the mixture to a serving bowl. For the finishing touch, sprinkle the sharp cheddar cheese on top and dust with red chili powder, adding a vibrant color and a hint of additional spice.
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Serve your Mexican Chayotes with Corn and Chiles warm, either as a hearty vegetarian dish or alongside your favorite grilled meats, enjoying the medley of flavors that this dish offers.
This recipe for Mexican Chayotes with Corn and Chiles not only embraces the wonderful combination of ingredients but also allows you to engage with the cooking process, making it a delightful addition to your culinary repertoire. Enjoy the burst of flavors and the healthy goodness packed in every bite!
