Chayotes Relleno

Recipe Ingredients

4		Chayote squash - halved, seeded
2 tablespoons	30ml	Vegetable oil
1		Onion - finely chopped
1 1/2 teaspoons	7.5ml	Salt
1/2 lb	227g / 8oz	Chopped mushrooms
2		Garlic cloves - minced
2		Jalapeno chilies - minced
1/2 teaspoon	2.5ml	Ground cumin
2		Tomatoes - peeled, seeded, and chopped
1 tablespoon	15ml	Chopped epazote leaves - to 2 tbsps
		(or 1 to 2 tbsps fresh oregano)
1 cup	146g / 5.1oz	Dry bread crumbs
1/2 cup	46g / 1.6oz	Toasted almonds - chopped
1/2 cup	73g / 2.6oz	Grated 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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