Chayotes With Corn And Chiles Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MEXICAN CHAYOTES WITH CORN AND CHILES



Mexican Chayotes With Corn and Chiles image

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

1/2 cup chopped red onion
1 tablespoon olive oil
2 chayotes
2 fresh anaheim chilies or 2 poblano chiles, charred,peeled,diced
1 cup frozen corn kernels or 1 cup fresh corn kernels (cut from 2 ears of corn)
1/2 teaspoon salt
pepper
1/2 cup evaporated milk
1/4 cup grated parmesan cheese
1/4 cup grated sharp cheddar cheese
1/2 teaspoon red chili powder, for garnish

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

CHAYOTES WITH CORN AND CHILES



Chayotes with Corn And Chiles image

A spicy and scrumptious dish made with chayotes, anaheim chilies, corn kernels and parmesan cheese. 64

Categories     Mexican     Vegetables     Cheese     Corn

Number Of Ingredients 22

red onion
olive oil
chayotes
anaheim chilies
corn
salt
black pepper
evaporated milk
Parmesan cheese
cheddar cheese
red chile powder
red onion
olive oil
chayotes
anaheim chilies
corn
salt
black pepper
evaporated milk
Parmesan cheese
cheddar cheese
red chile powder

Steps:

  • In this dish, each vegetable beautifully complements the other. Serve as a vegetarian entree or as an accompaniment to grilled meats. Sauté 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. Some say not to throw away the seeds from chayotes but eat them instead. 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.

Nutrition Facts :

CREAMY CHAYOTE & CORN ENCHILADAS



Creamy Chayote & Corn Enchiladas image

Layers of tortillas, chayotes and poblano chiles are baked with a creamy sauce and sprinkled with cheese to make these family-pleasing enchiladas.

Provided by My Food and Family

Categories     Recipes

Time 50m

Yield 6 servings

Number Of Ingredients 11

1 Tbsp. KRAFT Zesty Italian Dressing
2 chayotes, cut into 1/4-inch-thick slices
1 small onion, chopped
2 Tbsp. oil
6 corn tortillas (6 inch)
1 can (10 oz.) enchilada sauce
1 cup frozen corn
1/2 cup sour cream
1 cup KRAFT Shredded Colby & Monterey Jack Cheeses, divided
1 Tbsp. chopped fresh cilantro
3 poblano chiles, roasted, peeled, seeded and cut into strips

Steps:

  • Heat oven to 350°F.
  • Heat dressing in large skillet on medium-high heat. Add chayotes and onions; cook 15 min. or until tender, stirring occasionally. Meanwhile, heat oil in medium skillet on medium-high heat. Add tortillas, 1 at a time; cook 5 sec. on each side or just until softened. Set aside.
  • Combine enchilada sauce, corn, sour cream, 1/4 cup cheese and cilantro. Pour half into 2-qt. casserole sprayed with cooking spray; cover with layers of half each of the tortillas, chayote mixture and chiles. Repeat layers.
  • Bake 20 min. Sprinkle with remaining cheese; bake 5 min. or until melted.

Nutrition Facts : Calories 280, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 8 g

CHAYOTES WITH CORN AND CHILES



Chayotes with Corn and Chiles image

Provided by yikes_edoc

Time 45m

Yield 4

Number Of Ingredients 11

1/2 cup chopped red onion
1 tablespoon olive oil
2 chayotes
2 fresh anaheim or poblano chiles, charred, peeled, diced
1 cup frozen or fresh corn kernels
1/2 teaspoon salt
black pepper, to taste
1/2 cup evaporated milk
1/4 cup grated Parmesan cheese
1/4 cup grated sharp Cheddar cheese
1/2 teaspoon red chili powder, for garnish

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.

CORN AND CHAYOTE SQUASH SOUP



Corn and Chayote Squash Soup image

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

3 yucca, peeled and chopped
1 medium head cabbage, chopped
4 chayote squash, peeled and chopped
1 (12 ounce) package carrots, peeled and chopped
2 ears fresh corn, halved
2 (14 ounce) cans chicken broth
1 cup water to cover
1 pinch salt to taste

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

SAUTE' CHAYOTE WITH CORN



Saute' Chayote with Corn image

I was introduced to this wonderful mexican vegetable by a store produce clerk. I was looking or something else and she handed me this and said its much better just try it. And ever since I have been in Love with it. I enjoy the taste..

Provided by NIKKI SMITH

Categories     Other Side Dishes

Number Of Ingredients 8

2 c chayote, chopped
1 c corn on the cob,
1/2 c onion, dice
1 tsp olive oil, extra virgin
1 clove garlic, minced
salt and pepper
1/3 c jicama, chopped
1/2 tsp pepper flakes

Steps:

  • 1. Heat a small skill to med high heat. Add the oil and onion, cook until translucent.
  • 2. Add the rest of the ingredients and saute until tender, add 1 tablespoon water if need.

SAUTEED CHAYOTE WITH GARLIC AND HERBS



Sauteed Chayote with Garlic and Herbs image

Look for chayote at supermarkets, Latin markets, and natural foods stores - it's a light-green pear-shaped squash that's mild and crisp.

Provided by Norma Shirley

Categories     Garlic     Onion     Side     Sauté     Vegetarian     Low Cal     Squash     Fall     Parsley     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

2 tablespoons (1/4 stick) butter
2 large chayote squash, peeled, halved lengthwise, pitted, thinly sliced
2 tablespoons chopped fresh parsley, divided
3 garlic cloves, chopped
2 green onions, thinly sliced

Steps:

  • Melt butter in heavy large skillet over medium-high heat. Add chayote, 1 tablespoon parsley, and garlic. Sauté until chayote is crisp-tender, about 3 minutes. Stir in green onions. Transfer to bowl; sprinkle with 1 tablespoon parsley.

GRILLED CORN SALAD WITH CHAYOTE SQUASH



Grilled Corn Salad with Chayote Squash image

My roasted corn salad with chayote squash. Refrigerate overnight, if possible. The longer that the mixture is allowed to sit, the more flavorful it will become.

Provided by Christopher Stolworthy

Time 9h35m

Yield 6

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil, or more to taste
8 ears corn, shucked
2 chayote squash, peeled and quartered
2 medium zucchini, quartered lengthwise
2 Anaheim chile peppers
1 medium red onion, minced
1 bunch fresh cilantro, minced
1 medium lime, zested and juiced
1 pinch salt to taste

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Oil corn, chayote squash, zucchini, and chile peppers; place on a rack for 5 minutes to allow excess oil to drip off.
  • Transfer vegetables to the preheated grill and cook until they have a nice brown crust, 10 to 15 minutes. The corn should have some kernels that are close to burning, and the peppers will be expanding and making popping noises. Remove from the grill and allow to cool, about 30 minutes.
  • Remove and discard the plastic-like skin from the peppers by scraping the blade of a knife along the outsides. Mince peppers, dice zucchini and chayote, and cut corn kernels off the cobs. Transfer all to a bowl and add onion, cilantro, lime zest and juice, and salt to taste. Add more olive oil if the mixture is dry or if you want the flavor to be more pronounced.

Nutrition Facts : Calories 165.6 calories, Carbohydrate 32.6 g, Fat 4 g, Fiber 6.2 g, Protein 6 g, SaturatedFat 0.6 g, Sodium 58.3 mg, Sugar 8 g

More about "chayotes with corn and chiles recipes"

CHAYOTES WITH CORN & CHILES RECIPE | CHEF2CHE - RECIPEBRIDGE
Web A Recipe for Chayotes With Corn & Chiles that contains sharp Cheddar,evaporated milk,sharp Cheddar cheese,parmesan,corn kernels,Parmesan cheese,salt,o ...
From recipebridge.com
See details


CHAYOTES WITH CORN AND CHILES RECIPE - COOKEATSHARE
Web 2 x Chayotes; 2 x Fresh Anaheim or possibly poblano chiles, charred, peeled, diced; 1 c. Frzn or possibly fresh corn kernels (cut from 2 ears of corn) 1/2 tsp Salt Pepper to taste; …
From cookeatshare.com
See details


CHAYOTES WITH CORN AND CHILES — BAILEY FARMS
Web 2 chayotes 2 fresh Anaheim or poblano chiles, charred, peeled and diced 1 cup corn kernels, fresh (cut from 2 ears of corn), or frozen 1/2 tsp. salt black pepper to taste 1/2 …
From baileyfarmsinc.com
See details


RECIPESOURCE: CHAYOTES WITH CORN AND CHILES
Web RecipeSource: Ethnic Recipes: North & South American Recipes: Mexican Recipes: Chayotes With Corn And Chiles: Burger Recipes; Potato Salad Recipes; Dip & …
From recipesource.com
See details


GOLDEN STUFFED CHAYOTES RECIPE - CORINNE TRANG - FOOD & WINE
Web Mar 28, 2015 1 small onion, minced. 2 garlic cloves, minced. 1 1/2 cups shredded Gruyère (about 6 ounces) 3 tablespoons finely chopped flat-leaf parsley. Salt and freshly …
From foodandwine.com
See details


MEXICAN CHAYOTES WITH CORN AND CHILES RECIPE
Web 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 …
From familyoven.com
See details


CORN, CHAYOTE, AND GREEN CHILE BURRITOS RECIPE
Web Preparation. 1. Heat oil in large skillet over medium heat. Add onion and chayote, and cook 12 minutes, or until chayote is tender and onion begins to brown. Stir in garlic, then corn, beans, and green chiles; cook 5 …
From vegetariantimes.com
See details


MEXICAN CHAYOTES WITH CORN AND CHILES – RECIPE WISE
Web Mexican Chayotes with Corn and Chiles is a spicy and delicious recipe that highlights Mexican cuisine's crucial ingredients like chayotes, fresh chilies, and corn. The dish …
From recipewise.net
See details


CHAYOTE AND CORN-STUFFED CHILIES RECIPE - VEGETARIAN MEXICAN …
Web Filling. 1 tablespoon vegetable oil; 2 garlic cloves, minced; ½ onion, finely diced; 1 large chayote squash, seeded, finely diced; 1 cup corn kernels; ½ teaspoon salt
From excitedfood.com
See details


RECIPES > CHEESE > HOW TO MAKE CHAYOTES WITH CORN AND CHILES
Web 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 …
From mobirecipe.com
See details


ASTRAY RECIPES: CHAYOTES WITH CORN AND CHILES
Web 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 …
From astray.com
See details


CHAYOTES WITH CORN AND CHILES - BIGOVEN
Web Chayotes with Corn and Chiles recipe: Try this Chayotes with Corn and Chiles recipe, or contribute your own. Add your review, photo or comments for Chayotes with Corn …
From bigoven.com
See details


THE DAILY MEAL
Web The Daily Meal
From thedailymeal.com
See details


CHAYOTES WITH CORN AND CHILES RECIPE | EAT YOUR BOOKS
Web Chayotes with corn and chiles from Mexican: Healthy Ways with a Favorite Cuisine (page 198) by Jane Milton. Shopping List; Ingredients; Notes (0) Reviews (0) chayotes; ... If …
From eatyourbooks.com
See details


CHAYOTES WITH CORN AND CHILES RECIPE - COOKING INDEX
Web 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 …
From cookingindex.com
See details


Related Search