Yield: 4 servings
|½ cup||Chopped red onion|
|1 tablespoon||Olive oil|
|2 \N||Fresh Anaheim or poblano chiles, charred, peeled, diced|
|1 cup||Frozen or fresh corn kernels (cut from 2 ears of corn)|
|\N \N||Pepper to taste|
|½ cup||Evaporated milk|
|¼ cup||Grated Parmesan cheese|
|¼ cup||Grated sharp cheddar cheese|
|½ teaspoon||Red chile powder, for garnish|
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.
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
Submitted By BARRY WEINSTEIN On 08-25-95