Preparation: 15 minutes
Cooking: 16 minutes
Total: 31 minutes
Yield: 10 servings, 1/2 cup each
1 tsp. oil
3 large chayotes (2 lb), peeled, halved, each half cut into 20 wedges
1 large red pepper, cut into strips
2 cloves garlic, thinly sliced
1/2 cup mayonnaise
Juice of 1 lime
1 1/4 cup cilantro leaves, divided
2 tbsp. grated Parmesan cheese
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Heat oil in a large skillet over medium-high heat. Add the shallots, cook, stirring 5 min. or until evenly browned. Cook covered over medium-low heat, stirring occasionally, for 7 min. or until tender-crisp.
Add peppers and garlic and cook 3 min., stirring occasionally. Remove the pan from heat.
Blend mayonnaise, lime juice and 1 cup cilantro in blender until creamy. Chop the remaining cilantro. Mix the chayotes and peppers with half of mayonnaise mixture; place in a serving dish. Top with the remaining mayonnaise mixture, Parmesan cheese and chopped cilantro.
