Creamy, comforting, and full of flavor! Chayotes con Crema y Jamón is a delicious Mexican dish made with tender chayote, crispy ham, and a rich, cheesy cream sauce. It’s easy to make, requires simple ingredients, and is the perfect side dish for any meal.
A creamy and comforting Mexican classic that brings back childhood memories for me. My mom made this dish all the time because it was the only way my siblings and I would eat chayote!
If you’re new to chayote (also known as vegetable pear), don’t worry—it’s not something you see often in every supermarket, but trust me, when you find it, you’re going to want to try this chayotes con crema recipe!
Chayote has a mild, slightly sweet flavor with a crisp texture when raw and a soft, tender bite when cooked. It tastes like a cross between a zucchini and a cucumber, but with a firmer, less watery texture.
To make this easy dish all you really need is a pot, some basic ingredients, and a little time to let the chayote soften in the boiling water.
It’s one of those recipes that even beginner cooks can master without breaking a sweat.
How to Make Chayotes Con Crema
Start by peeling the chayotes. The skin is tough, so use a vegetable peeler or a knife to remove it.
Once the chayotes are peeled, cut them into cubes about ½-inch in size. Think of it like chopping up a pear, only a bit firmer!
Place your cubed chayotes into a pot. Fill the pot with enough water to completely cover the chayote cubes.
Add a generous pinch of salt to the water—this helps to season the chayotes as they cook. Bring the water to a boil over medium-high heat
Once the water is boiling, reduce the heat slightly to maintain a gentle boil, and let the chayotes cook for about 10 to 15 minutes.
You’ll know they’re done when they’re tender enough to easily poke with a fork. Once cooked, drain the chayotes in a colander and set them aside.
In a large pan, melt 2 tablespoons of butter over medium-low heat. While the butter melts, cut the ham into small pieces, about the size of a bite-sized cube.
Once the butter is fully melted, add the ham to the pan and let it cook for about 2-3 minutes. You want the ham to get a little crispy on the edges for that extra flavor.
Now, it’s time to bring everything together! Add the cooked chayotes to the pan with the ham.
Stir everything together, and season with garlic powder, salt, and pepper to taste.
Let it cook for another 2 minutes, while mixing from time to time, just to let the flavors meld together.
Be gentle! Chayote is naturally tender once cooked, and if you stir too much, the cubes can break apart and turn mushy.
Now for the creamy magic! Add the Mexican crema (or sour cream) and the cream cheese to the pan.
Stir everything together until the cheese is melted and everything is nicely combined. You’ll see the sauce turn creamy and smooth.
Let the dish cook for another 2-3 minutes, allowing the cream to thicken slightly. Give it a taste, and if you feel it needs more salt or pepper, feel free to adjust. You can also add a little more garlic powder if you like that extra flavor.
Once everything is perfectly combined and creamy, turn off the heat and let the dish rest for about 5 minutes.
This gives the flavors time to settle and ensures you don’t burn your mouth on the hot cream!
What to Pair With Creamy Chayotes
This creamy and flavorful chayotes con crema dish is best served warm, allowing the rich sauce to coat the chayote perfectly. Here are some delicious ways to enjoy it:
- Pair it with grilled meats like steak, chicken, or Mexican pork chops for a well-balanced meal.
- The creamy sauce complements grilled shrimp or pan-seared fish beautifully.
- Serve it alongside Mexican-style rice or refried beans for a comforting vegetarian-friendly meal.
- Enjoy it on its own with a warm tortilla or some crusty bread to soak up the creamy goodness.
This dish is versatile, so feel free to get creative and serve it however you like!
More Mexican Sides to Try
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Chayotes Con Crema
Ingredients
- 2 large chayotes (peeled and cut into ½-inch cubes)
- ½ cup ham (cut into small bite-sized pieces)
- 1 cup Mexican crema (or sour cream)
- ½ cup cream cheese
- 2 Tablespoons butter
- 1 teaspoon garlic powder
- ground pepper (to taste)
- salt (to taste)
Instructions
- Place chayotes in a pot and cover with water. Add a good pinch of salt and bring to a boil.
- Cook chayotes until tender (about 10-15 minutes). Drain and set aside.
- Melt and heat the butter in a pan over medium-low heat. Add the ham and cook for 2-3 minutes or until slightly crispy on the sides.
- Stir in the chayotes and season with garlic, salt, and pepper. Cook for 2 minutes.
- Mix in the crema and Philadelphia cheese, stirring until everything is nicely combined.
- Cook for 2-3 minutes or until the cream slightly thicks. Adjust seasonings to taste.
- Turn off the heat and remove the pan from the stove. Allow to rest for 5 minutes then serve.