Ever since I saw a tweet on Corn, Chayote, and Green Chile
Burritos (I think via @MeatlessMonday), this has been one of my staples this summer.
Per Vegetarian Times, where this recipe is from, “The star ingredient is
chayote, a member of the gourd family.” “Chayote has a pear shape and a texture
similar to zucchini.” Since I love chayote and nothing beats summer corn (especially
from nearby Brentwood, CA), I thought this would be a great combination.
Chayote Tacos with Cream Cheese |
I have made my share of adjustments. When I see a great
bargain for chayote, I usually get one. However, I usually don’t have chiles in
my pantry, so every time I made this, I usually do not have chiles (that has now
been changed). Jack cheese is also not usually in my pantry, but cream cheese
is. So usually I substitute the cream cheese for jack. Also, I can’t have black
beans (It gives me gout), so I’ve omitted them. Lime, however, I usually have.
That adds a very refreshing touch.
Chayote, ready to be sliced. Like my cat cutting board? |
Yum! Brentwood corn! |
Corn and Chayote Tacos
Ingredients
- 2 tsp vegetable oil
- 1 small onion, halved and sliced (1 cup)
- 1 small chayote (6 oz.), peeled, seeded, and cubed
- 2 cloves garlic, minced (2 tsp.)
- 1 cup fresh or frozen corn kernels
- 2 Tbsp chopped cilantro
- Shredded reduced-fat Monterey Jack cheese or Cream Cheese (it’s not that bad, really!)
- (About 8-9) mini corn tortillas, warmed
- 1 lime, cut into 4 wedges
- 1 Tbsp diced green chiles, optional
- 4 Tbsp crumbled queso fresco, optional
Directions
1.
Heat
oil in large skillet over medium heat. Add garlic and onion until onions are
sweating.
2.
Add
chayote and corn until chayote is tender (I cover the skillet sometimes to let
it soften via steam). Season with salt and pepper, if desired.
3.
Stir
in green chiles, if you have them. Cook until heated through.
4.
Stir
in cilantro, then stir in 1/3 cup Jack cheese.
5.
Divide
chayote mixture among warmed tortillas. Sprinkle Jack cheese and queso fresco,
if using, over filling. If using cream cheese, spread it on the tortilla. Serve
with lime wedges (That is a must! No subs!).
Verdict
I love this
recipe. The result is a very light, yet surprisingly filling taco. I
have been cooking it all summer. I even substituted Upo for chayote, and the
result is delicious! It is a new twist to one of my childhood favorites. I still have yet to try the zucchini version.
Chayote-Corn Tacos with Quinoa and Kale |
More often, I’ve used this as a “clean-the-refrigerator”
recipe. I’ve added quinoa to the mix and sometimes even kale. As long as the
chayote remains the star, the flavor is still consistent.
I love using the mini corn tortillas – it seems like the
equivalent of Mexican sliders. Besides if you’re not that hungry, you can just
eat two instead of three.
What do you
think? Let me know…
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