Chayote With Onions

Mexican.Chef's picture

Apr. 01, 2010


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


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