Spicy Chayote with Tomato
A vibrant and flavorful dish featuring tender chayote sautéed with roasted tomatoes, green chiles, garlic, and fresh cilantro—this Spicy Chayote with Tomato makes a perfect side or light main course.
4 Servings
Ingredients
- 1 lb chayotes peeled and cut into ¼-inch strips (approximately 2 inches long)
- 6 oz roasted tomatoes canned fire-roasted or freshly roasted with skins left on
- 1 clove garlic chopped
- 2 tbsp extra virgin olive oil
- 2 tbsp onion chopped
- 1 large green Anaheim chile stemmed, seeded, and chopped
- Pinch of dried red chile flakes
- ¼ cup water
- Kosher salt to taste
- ¼ cup fresh cilantro roughly chopped
- ¼ cup Monterey Jack cheese finely grated
Instructions
Prepare the chayotes:
- Peel the chayotes thoroughly to remove the tough outer skin. Slice them into ¼-inch-wide, 2-inch-long strips, including the tender core. Set aside.
Purée the tomatoes and garlic:
- In a blender or food processor, combine the roasted tomatoes and chopped garlic. Blend until smooth, then set the mixture aside.
Sauté the aromatics:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and green chile. Cook until softened, about 3–4 minutes, stirring occasionally to prevent browning.
Add the tomato mixture:
- Pour the blended tomato and garlic mixture into the skillet. Stir in the dried red chile flakes and cook for an additional 3 minutes, allowing the flavors to meld.
Add the chayote:
- Add the prepared chayote to the skillet along with the water and salt to taste. Stir to coat evenly, cover, and cook over medium heat for 15 minutes, stirring occasionally.
Finish the dish:
- Remove the lid, add the chopped cilantro, and continue cooking for another 5 minutes, or until the chayote is tender and the sauce has thickened slightly. The texture should be moist but not watery.
Serve:
- Transfer to a serving platter and sprinkle with finely grated Monterey Jack cheese. Serve warm.
Notes
This recipe is naturally gluten-free. To ensure it remains so, confirm that the roasted tomatoes and Monterey Jack cheese are certified gluten-free. If serving with sides such as tortillas or bread, choose gluten-free alternatives.