MUSICIANS JANEY KATZ - Zia Publishing

I was surprised to find chayote in the localSilver City markets, but zucchini can also besubstituted in this dish. It can be servedseparately or used as the bed for a bakedmeat product. It is simple and adds adelightful Southwest flair to a meal.Chayotes with corn& Jalapeños chiles3 Chayotes1 medium red onion, chopped3 or 4 garlic cloves, crushed4 fresh jalapeño chiles2 whole kernel sweet corn 15 oz. cans1 Philadelphia cream cheese 8 oz.Salt to your taste1⁄2 cup fresh grated parmesan cheese2 Tablespoons of oil for frying.Peel chayotes, cut in half and removeseeds, then cut halves in small bite sizecubes. Cover with water and boil untiltender, about 15 nimutes. Drain andset aside.Drain corn and set aside.Heat oil in frying pan, add onions,garlic, chayotes and corn. Fry overmedium heat for about 10 minutesstirring occasionally.Wash jalapeños, cut in halves, scrapeseeds and veins. Put in cold salt waterand set aside.Add cream cheese in pieces over therest of the ingredients in frying pan.Continue cooking until cheese melts.Dry jalapeños and cut length-wise intostrips. Add strips to frying pan and mixfor a few minutes.Sprinkle with Parmesean cheese andserve in a warm dish.You can also top with chicken or porkand serve..Carlos Guiterrez62 – SILVER CITY LIFE