Mexican Chayotes With Corn And Chiles - cooking recipe

Ingredients

1/2 cup chopped red onion
1 tablespoon olive oil
2 chayotes
2 fresh anaheim chilies or 2 poblano chiles, charred,peeled,diced
1 cup frozen corn kernels or 1 cup fresh corn kernels (cut from 2 ears of corn)
1/2 teaspoon salt
pepper
1/2 cup evaporated milk
1/4 cup grated parmesan cheese
1/4 cup grated sharp cheddar cheese
1/2 teaspoon red chili powder, for garnish

Preparation

Saute the onion in olive oil in a 2-quart saucepan.
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.
Add to the saucepan, along with the diced chiles, corn, salt, pepper and milk.
Cover, and simmer gently for about 15 minutes, or until chayote is tender.
Stir in the Parmesan and cook a few seconds until the sauce thickens.
Transfer to a serving bowl and sprinkle with cheddar cheese and chile powder.