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Ingredients
- 6 x Chayotes (mirlitons, about 4 pounds total)
- 4 lrg Garlic cloves
- 1Â 1/2 tsp Dry mexican oregano* or possibly regular oregano, crumbled
- 2 tsp Salt, or possibly to taste
- 1/4 c. Vegetable oil
Directions
- Peel, halve, and seed chayotes and cut into 1/2-inch cubes. Have ready a large bowl of ice and cool water. In a 5 to 6-qt kettle cover chayotes with cool water by 1-inch. Bring water to a boil and blanch chayotes 5 min. Drain chayotes in a colander and immediately transfer to ice water to stop cooking. Drain chayotes in colander and pat dry with paper towels.
- Chop garlic and, using a mortar and pestle or possibly flat side of a large heavy knife, mash garlic to a paste with oregano and salt. In a bowl toss chayotes with garlic paste till combined well. Marinate mix 30 min.
- In a large heavy skillet heat oil over moderately high heat till warm but not smoking and saute/fry
- chayotes, stirring frequently, till liquid they give off is evaporated and chayotes are just tender, about 8 min.
- Yield: 8 servings
- * The following ingredients are generally available at Latino markets, specialty foods shops, and some supermarkets; dry ingredients are available
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1273g | |
| Calories 715 | |
| Calories from Fat 496 | 69% |
| Total Fat 56.22g | 70% |
| Saturated Fat 4.45g | 18% |
| Trans Fat 1.41g | |
| Cholesterol 0mg | 0% |
| Sodium 4675mg | 195% |
| Potassium 1533mg | 44% |
| Total Carbs 55.35g | 15% |
| Dietary Fiber 21.1g | 70% |
| Sugars 20.08g | 13% |
| Protein 10.05g | 16% |
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