Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Quarter the chayote. | 2. Remove and discard the center seed of each. | 3. Cut into 1/4-inch slices. | 4. Bring a large pot of salted water to a boil, add the chayote, and boil for 5 minutes. | 5. Drain. | 6. Heat the olive oil in a large skillet over moderate heat. | 7. Cook the onions until translucent, about 5 minutes. | 8. Add the garlic and cook for 1-2 minutes longer. | 9. Add the chayote, tomatoes, and water. | 10. Bring to a simmer, cover, and cook over low heat for 10 minutes. | 11. Serve immediately. | 12. NOTE: If you can't locate chayotes (usually found in the tropical or exotic produce section), try using zucchini or cucumbers (yes, cucumbers can be cooked like zucchini). | 13. These are the closest matches to chayote, taste- and texture-wise. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chayotes	6		peeled	-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
onion	1		diced	60.0	14.01	1.65	0.15
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
tomato	2		cored seeded diced	124.1379	27.5262	6.4768	1.0795
water	1/2	cup		0.0	0.0	0.0	0.0
	1	envelope	salad	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.