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Chayote Squash With Tomato and Green Chiles
Chayote Squash With Tomato and Green Chiles
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Spicy Mexican chayote squash with roasted tomatoes, green chiles, and cilantro - pure flavor harmony!
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
Instructions:
  • Prepare the chayotes: Remove the tough peel completely and julienne the chayotes into 1/4-inch wide, 2-inch long strips, including the core.
  • Blend the roasted tomatoes and garlic until smooth. Set aside.
  • In a large skillet over medium heat, sauté chopped onions and green chiles in oil until just softened, about 3 to 4 minutes. Stir in tomato mixture and red chili flakes, cooking for an additional 3 minutes.
  • Combine chayote, water, and salt to taste in a pot. Cover and cook for 15 minutes, stirring occasionally. Stir in chopped cilantro and cook for an additional 5 minutes until chayote is tender yet moist.
  • Garnish generously with grated cheese before serving.

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