A light Costa Rican chayote hash with corn, carrot, onion, garlic, and fresh cilantro.
20 min prep 22 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cut the chayote and carrot into small cubes.
Soften the onion and garlic in olive oil for 4 minutes.
Add the chayote, carrot, corn, salt, and black pepper.
Cook for 16 to 18 minutes, until the vegetables are tender but still firm.
Add the cilantro at the last minute and stir gently without crushing the vegetables.
Serve the picadillo hot or warm.
💡 Tip: If the chayote releases too much water, leave the lid open for the last few minutes; the vegetables stay glossy without collapsing.
🍽️ Serving suggestion: Serve with corn tortillas or plain rice.
~150
kcal calories
5
g protein
26
g carbs
4
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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