Chayotes with Corn And Chiles

• 1/2 cup red onion chopped
• 1 tablespoon olive oil
• 2 each chayotes
• 2 each anaheim chilies or poblano, fresh chiles, charred, peeled, diced
• 1 cup corn fresh (cut from 2 ears of corn), or frozen
• 1/2 teaspoon salt
• 1 x black pepper to taste
• 1/2 cup evaporated milk
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated grated
• 1/4 cup cheddar cheese sharp grated
• 1/2 teaspoon red chile powder for garnish

1. In this dish, each vegetable beautifully complements the other.
2. Serve as a vegetarian entree or as an accompaniment to grilled meats.
3. Saute the onion in olive oil in a 2-quart saucepan.
4. 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.
5. Add to the saucepan, along with the diced chiles, corn, salt, pepper and milk.
6. Cover, and simmer gently for about 15 minutes, or until chayote is tender.
7. Stir in the Parmesan and cook a few seconds until the sauce thickens.
8. Transfer to a serving bowl and sprinkle with cheddar cheese and chile powder.
9. Serves 4.
10. Some say not to throw away the seeds from chayotes but eat them instead.
11. 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.

red onion, olive oil, chayotes, anaheim chilies, corn fresh, salt, black pepper, milk, parmesan, cheddar cheese, red chile powder

Taken from recipeland.com/recipe/v/chayotes-corn-chiles-314 (may not work)