Name: Chayote Squash With Tomato and Green Chiles
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 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 tablespoons extra virgin olive oil -; 2 tablespoons 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 -

Chayote Squash With Tomato and Green Chiles

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Chayote Squash With Tomato and Green Chiles

1. 1 pound chayotes -

2. 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) -

3. 1 clove garlic, chopped -

4. 2 tablespoons extra virgin olive oil -

5. 2 tablespoons chopped onion -

6. 1 large green Anaheim chile (stem and seeds removed and discarded), chopped -

7. Pinch red chile pepper flakes -

8. 1/4 cup water -

9. Salt to taste -

10. 1/4 cup roughly chopped cilantro -

11. 1/4 cup finely grated Monterey Jack cheese -

How to cook deliciously - Chayote Squash With Tomato and Green Chiles

1. Stage

Peel and cut the chayotes: 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. Stage

Purée the roasted tomatoes and the garlic: In a blender, purée the tomatoes and garlic. Set aside.

3. Stage

Sauté the onions and green chiles, add tomato and chili flakes: 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 to 4 minutes. Add the tomato mixture, red chile flakes, and continue to cook 3 minutes more.

4. Stage

Add the chayote, water, and salt: 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.

5. Stage

Serve: Sprinkle with grated cheese to serve. Did you love the recipe? Give us some stars and leave a comment below!