Sautéed Chayotes with Poblano Peppers and Cilantro

Steps

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1. 1
   Char the poblano peppers and red chili pepper over heat until the skin is blistered. Place them in a bag or covered container to steam for a few minutes, which will make them easier to peel.
   ≈0:52
2. 2
   Prepare the chayotes: rinse them well, remove the pointed stem at the top with a knife, then carefully peel away the skin.
   ≈0:59
3. 3
   Peel the roasted peppers to remove the skin, seeds, and stems, then slice them into strips.
   ≈1:48
4. 4
   Slice half an onion thinly.
   ≈1:48
5. 5
   Cut the peeled chayotes into medium-sized chunks.
   ≈2:48
6. 6
   Heat oil in a large pot or skillet, then add the minced garlic.
   ≈3:03
7. 7
   Add the onion slices and sauté until slightly softened. Then add the chayote pieces and salt, and simmer until the chayotes are tender.
   ≈3:45
8. 8
   Pour in the cream and add the pepper strips.
   ≈5:24
9. 9
   Sprinkle fresh cilantro leaves over the top. Let it simmer briefly until it comes to a boil, then remove from heat and serve.
   ≈5:31