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Chayote con Crema
A simple but elegant Mexican side dish of chayote squash in a light cream sauce with chilli and cheese.
Total time
25 min
Prep
10 min
Cook
15 min
Difficulty
easy
Cuisine
Mexican
vegetariangluten-free
Ingredients
4chayote squash, peeled and diced
1white onion, diced
3 clovesgarlic, minced
2jalapeños, sliced
200mlMexican crema or sour cream
100gqueso fresco, crumbled
2 tbspbutter
1 handfulfresh coriander
Instructions
1
Boil chayote in salted water 8 minutes until just tender, drain.
2
Melt butter in a pan, sauté onion until soft.
3
Add garlic and jalapeños, cook 1 minute.
4
Add chayote and toss gently.
5
Pour crema over and heat gently — do not boil.
6
Season with salt.
7
Serve topped with queso fresco and coriander.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
138
Protein
5.1g
Fat
11.1g
Carbs
4.4g
Fiber
0.9g
Sodium
180mg
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