Chayote with Onions
(Chayote con Cebollas)
2 chayote squash (1 1/2 to 2 pounds total)
2 medium white onions
2 tablespoons butter or margarine
1 tablespoon vegetable oil
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon salt
Pinch of pepper
Pare and seed chayotes; cut lengthwise into 1/2-inch thick slices.
Cut onions lengthwise into halves. Cut halves lengthwise into 1/4-inch thick slices; separate into slivers.
Heat butter and oil in skillet over medium heat until foam subsides. Add onions and oregano; sauté over medium-low heat until onions are golden, 8 to 10 minutes.
Add chayote to skillet; sauté over medium heat, 3 minutes.
Cover skillet; reduce heat to low. Cook until chayote is crisp-tender, 8 to 10 minutes.
Season with salt and pepper.
Yield: 4 to 6 servings
Southwestern Vegetable Recipes
Mexican Vegetable Recipes
Southwestern Recipes Index