Ayotes in Cream

Ayotes in Cream
  • Prep Time
  • Cooking Time
  • Skill Level
    Intermediate
  • Makes
    8
    to 10 servings

Ingredients

  • 1 cup roughly chopped white bread (no larger than bread crumbs), about 2 slices
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 1/2 cups water, divided
  • 2 1/2 cups peeled, chopped chayotes (about 2 medium)
  • 1/2 teaspoon salt
  • 1 can (7.6 fl. oz.) NESTLÉ Media Crema or table cream
  • 1/4 cup (1/2 stick) butter
  • 3 cloves garlic, finely chopped
  • 1 medium tomato, chopped or 3/4 cup canned diced tomatoes, drained
  • 1/4 cup chopped green pepper
  • 1 cup chopped onion (about 1/2 medium)
  • 1 teaspoon ground annatto powder
  • Salt and ground black pepper to taste
  • 4 cups hot, cooked white rice

Instructions

SOAK bread in evaporated milk and 1/2 cup water in small bowl. Place chayote in medium pot with salt and remaining 1 cup water. Cover; cook on low heat about 25 to 30 minutes or until just tender, stirring occasionally. Drain; set aside. Stir Media Crema into bread mixture.

MELT butter in large skillet on medium heat. Add garlic, tomato, pepper and onion. Cook for about 4 minutes. Add chayotes and reserved soaked bread mixture. Stir in annatto. Cook on low heat for 20 to 30 minutes, stirring occasionally. Season with salt and pepper to taste. Serve over hot rice.

VARIATION: For Guiso de Pipian, substitute 2 1/2 cups chopped zucchini (about 2 medium) for chayote. Follow recipe as directed, but cook zucchini in salt and water for about 15 minutes, instead of 25 to 30 minutes.

Nutritional Information

% Daily Value *

  • Total Fat 17g 26%
  • Saturated Fat 11g 53%
  • Cholesterol 50mg 16%
  • Sodium 600mg 25%
  • Carbohydrates 36g 12%
  • Dietary Fiber 2g 7%
  • Vitamin A 6%
  • Vitamin C 20%
  • Calcium 15%
  • Iron 8%
  • Sugars 7g
  • Protein 6g

* Percentage Daily Values are based on a 2000 calorie diet.