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Busy day today? Don't worry I got you covered!
This side dish is one of my family's favorites. It's easy and super quick to prepare. We enjoy it on its own, in a taco or as an accompaniment with a steak dinner.
To make it an even faster prep experience just skip the poblanos. Although delicious, they do take time to prepare. So, if you're short on time this is a good step to skip. Trust me the cilantro will make sure your dish is just as tasty.
I hope you love it as much as we do!
Don't forget to come back and let me know how the dish turned out for you.
Servings: 4 to 6
Ingredients:
3 CHAYOTE
1 (14 oz) can WHOLE CORN
3 POBLANO PEPPERS (optional)
1/2 ONION
1 cup CILANTRO
1 cup SOUR CREAM
1 (8 oz) can TOMATO SAUCE
1 tbs OIL (Canola, Vegetable or Avocado)
KNORR CHICKEN BOUILLON to taste
Instructions:
1-Quarter the CHAYOTE into small pieces. Fill a pot with water and cook over medium heat with about 1 tbs KNORR SEASONING. Once they are soft, after boiling for approximately 10 minutes, remove from the liquid and set aside.
2-Optional Step: Grill the POBLANO PEPPERS in a comal or cast iron skillet. Once toasty, place them in a plastic freezer bag. This softens the skin. After about 5 minutes remove from the bag and using a small knife or spatula remove the skin and seeds from the poblano peppers. Slice the peppers and set aside.
3-Slice the ONION and rough chop the CILANTRO. Set aside.
4-Over medium heat add 1 tbs of OIL to a pan. Once hot, about 1 minute, add the ONION and sauté until soft, about another minute. Now add the TOMATO SAUCE. Keep stirring.
5-Toss in the CORN, CHAYOTE, POBLANO slices (optional) and SOUR CREAM to the pan. Stir to mix. Add the CILANTRO and KNORR SEASONING to taste. Put the lid on the pan. Lower your heat to low and let it simmer for about 5 minutes or until the veggies are nice and hot.
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