CHAYOTES WITH CORN AND CHILES
Warning!!! May Not be Authentic Mexican

1/2 cup Chopped red onion
1 Tbls. Olive oil
2 Chayotes
2 Fresh Poblano or Anaheim chiles, charred, peeled and diced
1 cup Frozen or fresh corn kernels (cut from 2 ears of corn)
1/2 tsp. Salt
Pepper to taste
1/2 cup Evaporated milk
1/4 cup Grated Queso Cotija or Parmesan cheese
1/4 cup Grated sharp Queso Chihuahua or cheddar cheese
1/2 tsp. Red chile powder, for garnish

Sauté the onion in olive oil in a 2-quart saucepan.

Peel the chayotes (chayote has a very thin skin and is easy to peel with a
swivel-blade peeler).
Cut each in half, scoop out and discard the seed; 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.
From an article by Jacquiline Higuera McMahan in the San Francisco
Chronicle. 6/2/93.



--
William Barfieldsr