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Sign Up TodayPreparation
- 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.
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
Nutritional Facts
Amount Per Serving
Servings: 8 to 10 servings
| Calories | 330 |
| Calories from Fat | 150 |
| %Daily Value* |
| Total Fat 17g | 26% |
| Saturated Fat 11g | 53% |
| Cholesterol 17g | 26% |
| Sodium 600mg | 25% |
| Total Carbohydrate 36g | 12% |
| Dietary Fiber 2g | 7% |
| Sugars 7g | |
| Protein 6g |
| Vitamin A | 6% |
| Vitamin C | 20% |
| Calcium | 15% |
| Iron | 8% |
