Chayotes with Corn and Chiles
Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
1/2 cup red onion, chopped
1 Tbsp. olive oil
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 cup evaporated milk
1/4 cup parmesan cheese, grated
1/4 cup cheddar cheese, sharp grated
1/2 tsp. red chile powder, for garnish
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 the chayote is tender. Stir in the parmesan and cook a few seconds longer, until the sauce thickens. Transfer to a serving bowl and sprinkle with cheddar cheese and chile powder.
Yields 4 servings.
In this dish, each vegetable beautifully complements the other. Serve as a vegetarian entree or as an accompaniment to grilled meats.