Mexican Chayote Squash a la Mexicana
Discover how to make chayote a la mexicana with crumbled cheese — a simple, flavorful Mexican-style dish inspired by my lighter home cooking journey.
Ingredients
- 2 cups diced chayote
- 1 jalapeño sliced
- 3/4 cup diced tomato
- 1/2 cup diced onion
- 1 garlic clove minced
- 1/4 tsp salt
- 1 tsp cooking oil
- 4 oz queso fresco
- 1/4 tsp oregano
Instructions
- Prep the chayote Peel the chayote, cut it in half, and remove the pit. Dice it into small cubes.
- Cook the chayote Place it in a pot with about ½ cup of water and the garlic clove. Cover and cook on medium heat for about 8 minutes until tender. It will mostly cook in its own juices, so if it gets too dry, reduce the heat and add a splash of water.
- Sauté the veggies In another pan, heat the oil over medium. Sauté the onion, jalapeño, and tomato until soft and fragrant.
- Combine everything Add the cooked chayote to the sautéed veggies. Mix well and season with salt and oregano.
- Add the cheese Turn off the heat and crumble queso fresco over the mixture. The warmth of the dish will soften the cheese just enough to make it creamy and delicious.
- ServeServe warm with an omelette, rice, or tortillas on the side.
Tried this recipe?Let us know how it was!