↞ recipe box start page
Category: entrees
Prep Time: Cook Time: Total Time:
1 pound chayotes
6 ounces of roasted tomatoes (can use canned fire roasted tomatoes, or roast whole tomatoes on stovetop or under broiler until skin begins to blacken, do not remove skin but process whole)
1 clove garlic, chopped
2 Tbsp olive oil
2 Tbsp chopped onion
1 large green Anaheim chile (stem and seeds removed and discarded), chopped
Pinch red chile pepper flakes
1/4 cup water
Salt to taste
1/4 cup roughly chopped cilantro
1/4 cup finely grated Monterey Jack cheese
Method
1 The peel is tough and inedible when cooked, so peel the chayotes completely. (This may take a little doing, as the folds in the chayotes can make it difficult.) Cut the chayotes into 1/4-inch wide, 2 inch long julienned strips, including the core.
2 Purée the roasted tomatoes and the garlic in a blender, set aside.
3 Heat oil in a large skillet on medium heat. Add the chopped onion and green chiles. Cook on medium heat until just soft, about 3-4 minutes. Add the tomato mixture, red chile flakes, and continue to cook 3 minutes more. Add the chayote, water, and salt to taste. Cover and cook, stirring occasionally for 15 minutes. Add the chopped cilantro and cook for 5 minutes more. The chayote should be just tender, moist but not watery.
4 Sprinkle with grated cheese and serve.
view more member recipes
Tex - Mex Chayote with Tomato and Green chile
Category: entrees
Prep Time: Cook Time: Total Time:
1 pound chayotes
6 ounces of roasted tomatoes (can use canned fire roasted tomatoes, or roast whole tomatoes on stovetop or under broiler until skin begins to blacken, do not remove skin but process whole)
1 clove garlic, chopped
2 Tbsp olive oil
2 Tbsp chopped onion
1 large green Anaheim chile (stem and seeds removed and discarded), chopped
Pinch red chile pepper flakes
1/4 cup water
Salt to taste
1/4 cup roughly chopped cilantro
1/4 cup finely grated Monterey Jack cheese
Method
1 The peel is tough and inedible when cooked, so peel the chayotes completely. (This may take a little doing, as the folds in the chayotes can make it difficult.) Cut the chayotes into 1/4-inch wide, 2 inch long julienned strips, including the core.
2 Purée the roasted tomatoes and the garlic in a blender, set aside.
3 Heat oil in a large skillet on medium heat. Add the chopped onion and green chiles. Cook on medium heat until just soft, about 3-4 minutes. Add the tomato mixture, red chile flakes, and continue to cook 3 minutes more. Add the chayote, water, and salt to taste. Cover and cook, stirring occasionally for 15 minutes. Add the chopped cilantro and cook for 5 minutes more. The chayote should be just tender, moist but not watery.
4 Sprinkle with grated cheese and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Harissa Chicken With Green-chile-and-tomato Salad
by ICOOK2
2 tablespoons sweet paprika 1 chipotle in adobo, minced, plus 1 teaspoon adobo sauce 2 garlic cloves, minced 2 teaspoons ground cumin 2 teaspoons ground caraway 2 tablespoons extra-virgin olive o
by ICOOK2
2 tablespoons sweet paprika 1 chipotle in adobo, minced, plus 1 teaspoon adobo sauce 2 garlic cloves, minced 2 teaspoons ground cumin 2 teaspoons ground caraway 2 tablespoons extra-virgin olive o
Santa Fe Pork With Green Chile And Tomato Hallandaise Sauce
by sgre52160
10 (6 oz) pork loin medallions 6 garlic cloves, minced 3 tbsp cilantro, chopped 3 oz olive oil 1 oz lime juice, freshly squeezed 1/2 tsp seasoned salt 1/4 tsp pepper 1/2 tsp sugar
by sgre52160
10 (6 oz) pork loin medallions 6 garlic cloves, minced 3 tbsp cilantro, chopped 3 oz olive oil 1 oz lime juice, freshly squeezed 1/2 tsp seasoned salt 1/4 tsp pepper 1/2 tsp sugar
Artichoke-green Chile Dip
by sgre52160
2 tbsp. olive oil 1 cup minced onion 2 Anaheim chiles, cored and diced 1 large jalapeno chile, minced, or 1 tbsp. minced pickled jalapeno 1, 14-oz. can artichoke hearts, drained 1-1/2 cups grated
by sgre52160
2 tbsp. olive oil 1 cup minced onion 2 Anaheim chiles, cored and diced 1 large jalapeno chile, minced, or 1 tbsp. minced pickled jalapeno 1, 14-oz. can artichoke hearts, drained 1-1/2 cups grated
Green Chile Cheeseburgers
by sgre52160
1 lb ground turkey 1 (4 oz) can chopped green chilies 1/2 cup shredded Cheddar cheese (about 2 ozs) 1 tsp ground cumin 1/2 tsp garlic powder 4 hamburger buns If grilling, grease grill. Prehe
by sgre52160
1 lb ground turkey 1 (4 oz) can chopped green chilies 1/2 cup shredded Cheddar cheese (about 2 ozs) 1 tsp ground cumin 1/2 tsp garlic powder 4 hamburger buns If grilling, grease grill. Prehe
Green Chile Squares
by sgre52160
2 cups grated Monterey Jack cheese or cheddar cheese 2 cans green Chilies 4 well beaten eggs Preheat the oven to 350. Sprinkle the cheese and chilies in the bottom of a 13x9 baking dish. Pour the
by sgre52160
2 cups grated Monterey Jack cheese or cheddar cheese 2 cans green Chilies 4 well beaten eggs Preheat the oven to 350. Sprinkle the cheese and chilies in the bottom of a 13x9 baking dish. Pour the
view more member recipes
related CDKitchen recipes
Panda Express Spicy Chicken
Chayote Salad (Salada de Chuchu) Brazil
Chayote Salsa
Wonderful Chayote Con Cebollas
Chayote Squash Basil Saute
Chile And Corn Chip Meat Loaf
Stewed Chayote with Tomato and Epazote
Chayotes in White Sauce
New Mexico Red Chile Powder
Chayotes with Corn and Chiles
Recipe Quick Jump