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Honduran Chayotes in Creamy Green Onion Sauce recipe

Honduran Chayotes in Creamy Green Onion Sauce.HonduranChayotes in Creamy Green Onion Sauce is a flavorful side dishor vegetarian main entr e. Chayote is actually a fruit,but for culinary purposes it is often handled like a squash ora gourd. The traditional Honduran chayote variety has irregularshapes, colors and small spines. Producers brought the smoothvariety from Costa Rica to Honduras. The white sauce is madewith Honduran sour cream. Central American dairies make a wonderfulthin sweet/sour cream, crema, which has different names whereveryou go. In Honduras, it is called mantequilla blanca (white butter)or mantequilla crema. Honduran sour cream is not widely availablein the U.S. If you can’t find it, try one of the suggestedsubstitutions for equally delicious results. The versatile saucemay also be served over your favorite cooked vegetables or otherrecipes that call for white sauce.

Recipe: Honduran Chayotesin Creamy Green Onion Sauce

3 large or 4 medium chayotes, cut in halves1/2 teaspoon salt1/4 cup all-purpose flour1 (12-ounce) can NESTL ® CARNATION®Evaporated Milk – divided use1 cup chicken broth or water1/2 cup Honduran crema, 1/2 cup NESTLMedia Crema or 1/2 cup sour cream mixed with 2 tablespoons heavywhipping cream3 green onions, sliced2 tablespoons chopped fresh parsley1/4 teaspoon salt or more to taste1/4 teaspoon ground black pepper or moreto taste

  • Place chayotes in large saucepan; coverwith water. Add 1/2 teaspoon salt. Bring to a boil over highheat. Reduce heat to medium; cook until tender when pierced,about 40 to 45 minutes.
  • Meanwhile, after 20 minutes of cookingchayotes, combine flour and 1/2 cup evaporated milk with wirewhisk in small bowl until smooth. Warm remaining evaporated milkand broth in small saucepan over medium heat. Gradually stirin flour mixture. Cook, stirring constantly, until sauce comesto a boil and thickens slightly. Reduce heat to low; cook, stirringconstantly, for 2 minutes. Remove from heat. Stir in crema, greenonions, parsley. Season with salt and pepper, adding more totaste.
  • Drain the chayotes; place on cutting boardand remove seeds. Carefully cut into 1/4-inch slices. Place inserving bowl. Pour sauce over sliced chayotes; serve immediately.

    Makes 12 side dish servings.

    Nutritional Information Per Serving (1/12of recipe): Calories: 100 Calories from Fat: 45 Total Fat: 5g Saturated Fat: 3 g Cholesterol: 10 mg Sodium: 230 mg Carbohydrates:7 g Dietary Fiber: 1 g Sugars: 2 g Protein: 4 g

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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  • Comments

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    Oh, still one note about the thickness of the sauce. So, the thickness depends on how much fluid is left on the skillet from the chicken after cooking it until the state where juices run clear. If you prefer thick sauce, simply reduce the amount of fluid by cooking the chicken uncovered for the last minutes before adding the green onion. In the first photo of this blog post I have quite thin sauce whereas in the rest of the pics I have made the sauce thick. Hi Gisela, so great to hear that you family loved it! Chicken legs are best baked in oven. I suggest that you bake them in the oven until done, then place on a skillet and make the sauce following the recipe. How does this sound?

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