Chayote Casserole

Budget Menu & Dirt Cheap Recipes General Recipes Chayote Casserole

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    • #276430

      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.

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Budget Menu & Dirt Cheap Recipes General Recipes Chayote Casserole