Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Chayotes with Corn and Chiles
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- #35132
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
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
directions
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.
added by
yikes_edoc
nutrition data
Nutritional data has not been calculated yet.
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