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Fried Chayote Squash

By Cecilia Hae-Jin Lee

3.3

(3)

Image may contain Plant Dish Food Meal Vegetable Platter and Produce

(Chayotes Fritos)

A hard, green, mild squash, the chayote is another wonderful plant native to Mexico. The beauty of the chayote is that it takes on the flavor of whatever seasoning it's cooked in. Serve on the side of your favorite meat.

Variations:

If you want to add a variety of flavors and textures, you can include chopped tomatoes, roasted poblanos, zucchini, or other vegetables.

Recipe information

  • Yield

    Makes 4 to 6 side-dish servings

Ingredients

2 tablespoons butter
1 tablespoon olive oil
2 medium onions, sliced
2 chayotes, pitted and thinly sliced
2 teaspoons dried or 2 tablespoons chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

  1. Step 1

    Heat the butter and oil in a large skillet over medium heat, until the butter is melted. Add the onions and sauté until they are golden, but not browned, about 8 to 10 minutes. Add the chayote and oregano and sauté an additional 2 or 3 minutes, until the squash starts to soften. Lower the heat, cover, and let cook until the chayote is tender, an additional 10 minutes.

    Step 2

    Remove from the heat. Add the salt and pepper and toss before serving.

From Quick & Easy Mexican Cooking: More Than 80 Everyday Recipes by Cecila Hae-Jin Lee. Text copyright © 2011 by Cecilia Hae-Jin Lee; plated food photographs copyright © 2011 by Leigh Beisch. Published by Chronicle Books LLC.
TagsMexicanLatin AmericanCentral AmericanSideDinnerGluten FreeNut FreeVegetarianEasySauteCookbooks
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