This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Chayotes Rellenos (Guatamala)
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- #35154
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
6 chayotes (about .5 pound 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
directions
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 F.
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 cheese 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 degrees F oven for about 15 minutes.
NOTE: Queso fresco is available in most Latin markets that carry Mexican foods. It is a soft, salty cheese that looks sort of like compressed cottage cheese.
added by
gladysdinletir
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 29, 2009
great way to use chayote! i varied it up a little bit based on what i had at home, but it was creative and declicious! :)