1/2 cup chopped red onions
1 T. olive oil
2 fresh anaheim or poblano chiles, charred, peeled, diced
1 cup frozen or fresh corn kernels
1/2 tsp. salt
black pepper to taste
1/2 cup evaporated skim milk
1/4 cup parmesean cheese
1/4 cup grated reduced fat chedder cheese
1/2 tsp red chile powder, for garnish
Saute the onion in olive oil in a 2 quart saucepan. Meanwhile, peel the chayotes then cut each in half; scoop out and discard the seed, then 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 parmesean cheese and cook a few seconds until the sauce thickens.
Transfer to a serving bowl and sprinkle with cheddar cheese and chile powder.
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