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Mexican Chayotes With Corn and Chiles

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.7322
Energy (kCal)686.05
Carbohydrates (g)58.5967
Total fats (g)45.1902
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Saute the onion in olive oil in a 2-quart saucepan. | 2. 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. | 3. Add to the saucepan, along with the diced chiles, corn, salt, pepper and milk. | 4. Cover, and simmer gently for about 15 minutes, or until chayote is tender. | 5. Stir in the Parmesan and cook a few seconds until the sauce thickens. | 6. Transfer to a serving bowl and sprinkle with cheddar cheese and chile powder. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    chayotes 2 - - - -
    anaheim chilies 2 charred peeled diced - - - -
    corn kernel 1 cup cut frozen 184.71 36.4767 5.1042 2.0022
    salt 1/2 teaspoon - - - -
    pepper - - - -
    milk 1/2 cup evaporated 276.0 6.648 2.748 28.608
    parmesan cheese 1/4 cup grated 74.0 8.0 8.0 1.0
    sharp cheddar cheese 1/4 cup grated - - - -
    red chili powder 1/2 teaspoon - - - -

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



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