MEXICAN CHAYOTES WITH CORN AND CHILES
This one is a bit more traditional and savory. In this dish, each vegetable beautifully complements the other. Serve as a vegetarian entree or as an accompaniment to grilled meats.
Provided by Dancer
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 201.7, Fat 10.4, SaturatedFat 4.6, Cholesterol 22.1, Sodium 472.7, Carbohydrate 20.9, Fiber 3.3, Sugar 4, Protein 9.1
CORN AND CHAYOTE SQUASH SOUP
Corn, carrots, chayote, yucca, and vegetable soup. Serve with lemon wedges.
Provided by Melissa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h40m
Yield 6
Number Of Ingredients 8
Steps:
- Combine yucca, cabbage, chayote squash, carrots, and corn in a large pot. Add chicken broth and enough water to cover and bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, until vegetables are soft, about 1 hour. Season with salt.
Nutrition Facts : Calories 372.6 calories, Carbohydrate 84.1 g, Cholesterol 3.3 mg, Fat 1.3 g, Fiber 11.3 g, Protein 12.8 g, SaturatedFat 0.2 g, Sodium 740.1 mg, Sugar 14.3 g
GREENS AND CHAYOTE ENCHILADAS WITH SALSA VERDE
Lightness is not an attribute usually associated with enchiladas, the most comforting of Mexican tortilla foods. But these enchiladas, filled with a mix of blanched seasoned chard and succulent diced chayote and covered with a classic cooked tomatillo salsa, are both light and incredibly satisfying.
Provided by Martha Rose Shulman
Categories dinner, lunch, burritos and nachos, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Strip chard leaves from stems and wash in 2 changes of water. Rinse stems and cut in small dice if wide, or, if thin, slice crosswise 1/4 inch thick. Set aside stems with chayote in one bowl and leaves in another.
- Make the salsa verde: Combine tomatillos, jalapeños and onion in a medium saucepan; cover with water and bring to a boil. Reduce heat and simmer 10 minutes, until tomatillos have gone from pale green to olive and have softened. Using a slotted spoon, transfer tomatillos, onion and one of the jalapeños to a blender. Do not drain water from pot. Let vegetables cool in blender while you blanch greens and chayote.
- Add more water to the pot so it is about 2/3 full. Return to a boil, salt generously, and add leaves. Blanch until tender, 1 to 2 minutes. Transfer leaves to a bowl of cold water to quickly shock, then drain and dry. Chop coarsely and set aside.
- Return water to a simmer and add chayote and chard stems. Simmer 5 minutes, or until just tender. Drain through a colander and again on paper towels.
- Add whole garlic cloves and cilantro sprigs to ingredients in blender and blend until smooth. Taste for heat and add remaining jalapeño if desired.
- Heat 1 tablespoon canola oil in a large, heavy saucepan over medium-high heat. When hot, add tomatillo purée and partly cover to protect from splattering. Cook, stirring often, until it thickens and begins to stick to the pan, about 5 minutes.
- Stir in stock, add salt to taste, and bring to a simmer. Cook uncovered for 20 minutes, stirring often, until sauce is thick and coats the front and back of a spoon. Taste and adjust seasoning.
- Heat olive oil in medium skillet over medium heat and add minced garlic. When fragrant, after about 30 seconds, stir in oregano, blanched leaves, stems and chayote. Cook, stirring for about 3 minutes, until tender, fragrant and coated with oil. Season with salt and pepper. Stir in 1 cup salsa verde and set aside.
- Prepare the tortillas: Heat 1/3 cup canola oil in a medium skillet over medium heat, until oil bubbles around the edges of a tortilla when you dip it into the pan. Place a platter covered with paper towels next to pan. Using tongs, slide tortillas, one at a time, into hot oil. As soon as tortilla begins to puff, about 10 to 15 seconds, flip over and leave another 10 to 15 seconds. Immediately remove from pan and drain on paper towels. Cover with foil to keep warm.
- One by one, quickly dip tortillas into the remaining warm salsa verde, lay on serving platter, and top with about 1/4 cup filling. Roll up tortilla and place seam side down on platter. When all tortillas have been filled, pour remaining salsa verde on top, sprinkle with cilantro and queso fresco and serve.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 15 grams, Carbohydrate 37 grams, Fat 19 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 762 milligrams, Sugar 6 grams, TransFat 0 grams
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