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Chayote With Onions

Mexican.Chef's picture
Ingredients
  Chayote 2 Pound, pounded (675 To 900 Grams Total)
  White onions 2 Medium
  Butter/Margarine 30 Milliliter (2 Tablespoons)
  Vegetable oil 15 Milliliter (1 Tablespoon)
  Dried oregano 2 Milliliter (1/2 Teaspoon)
  Salt 2 Milliliter (1/4 To 1/2 Teaspoon)
  Pepper 1 Pinch
Directions

1. Pare and seed chayotes; cut lengthwise into 1/2-inch (1.3-cm) thick slices
2. Cut onions lengthwise into halves. Cut halves lengthwise into 1/4 inch (6-mm) thick slices; separate into slivers.
3. Heat butter and oil in 10-inch (25-cm) skillet over medium heat until foam subsides. Add onions and oregano; saute over medium-low heat until onions are golden, 8 to 10 minutes
4. Add chayote to skillet; saute over medium heat, 3 minutes.
5. Cover skillet; reduce heat to low. Cook until chayote is crisp-tender, 8 to 10 minutes. Stir in salt and pepper.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Stewed
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday

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