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Thread: Chayote Casserole
09-15-2009, 11:11 PM #1
- Join Date
- Aug 2008
- outside Philadelphia, PA
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Makes: 8 servings
3 medium chayotes, sliced (about 4 cups)
2 epazote leaves
1 Tbsp. oil
3 large poblano chiles, seeded, cut into thin strips
1 large onion, thinly sliced (about 1 cup)
1 jalapeño pepper, seeded, minced
1 can (28 oz.) diced tomatoes, drained
1 pkg. (8 oz.) KRAFT Monterey Jack Cheese with Jalapeño Peppers, sliced
PREHEAT oven to 375°F. Place chayotes and epazote in saucepan. Add enough water to cover. Bring to boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 min. Drain; discard epazote. Set aside. Heat oil in small heavy-bottomed skillet on medium heat. Add poblano chiles and onions; cook 5 min. or until tender, stirring occasionally. Stir in jalapeño peppers.
LAYER half each of the tomatoes, poblano mixture and chayotes in 2-qt. baking dish; sprinkle with half of the cheese. Repeat all layers.
BAKE 20 to 25 min. or until mixture is heated through and cheese is melted.
Serving Suggestion: Serve with a piece of cooked lean meat and mixed green salad tossed with your favorite KRAFT Dressing.
Special Extra: Garnish with chopped fresh cilantro and tomatoes just before serving.
Substitute: Substitute 4 cups sliced cleaned nopales cactus for the chayotes. Boil in salted water 15 min., then drain before using as directed.