Chayotes Rellenos
Source of Recipe
rec.food.recipes
List of Ingredients
6 chayotes (about 1/2 lb. each)
2 tablespoons butter
1/2 onion finely chopped
2 cloves garlic finely chopped
4 eggs well beaten with salt
6 ounces queso fresco crumbled
Monterey Jack cheese
Recipe
Cover the chayotes with water, bring to a boil, and let them cook over a medium flame until they are tender (about 1 hour). Drain and allow to cool. Cut the chayotes in half, and scoop out the flesh carefully. Mash
the flesh well and leave it to drain in a colander for a few minutes.
Preheat the oven to 400 degrees. Melt the butter and cook the onion and garlic gently, without browning, until they are soft. Add the eggs, and stir them as you would for scrambled eggs until they are just set. Add the mashed chayote and let the mixture dry out a little over a low flame (about 1 minute). Stir the crumbled queso fresco into the mixture, and stuff the chayote shells. Place on an ovenproof dish. Place a strip of Monterey Jack cheese on each chayote half, and cook in a 400 degree oven
for about 15 minutes.
|
|
member logon
