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Chayotes Relleno

Serves: 8 people

Recipe Ingredients

4   Chayote squash - halved, seeded
2 tablespoons 30mlVegetable oil
1   Onion - finely chopped
1 1/2 teaspoons 7.5mlSalt
1/2 lb 227g / 8ozChopped mushrooms
2   Garlic cloves - minced
2   Jalapeno chilies - minced
1/2 teaspoon 2.5mlGround cumin
2   Tomatoes - peeled, seeded, and chopped
1 tablespoon 15mlChopped epazote leaves - to 2 tbsps
  (or 1 to 2 tbsps fresh oregano)
1 cup 146g / 5.1ozDry bread crumbs
1/2 cup 46g / 1.6ozToasted almonds - chopped
1/2 cup 73g / 2.6ozGrated Cotija or Parmesan cheese

Recipe Instructions

Preheat oven to 350 degrees.

Cook unpeeled squash in lightly-salted water until crisp-tender, about 15 minutes. Drain well. Scoop out most of flesh, leaving 1/4-inch thick shell. Season shell with salt and pepper. Coarsely chop chayote flesh. Set aside.

Heat oil in heavy large skillet over medium-high heat. Add onion and salt and saute until tender, about 5 minutes. Add mushrooms and cook until most of liquid evaporates. Add garlic, jalapeno and cumin and saute until fragrant. Add tomatoes and reserved chayote flesh. Stir until most of liquid evaporates. Stir in epazote, bread crumbs and almonds. Season to taste with salt and pepper. Spoon mixture into shells. Sprinkle with cheese.

Arrange shells in a large baking pan. Pour enough hot water around shells to reach 1/4-inch. Bake until heated through, about 15 minutes.

This recipe yields 8 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-1E06 broadcast 01-21-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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