This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Stewed Chayote with Tomato and Epazote
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- #45879
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
1 comment
ingredients
2 chayotes
2 small tomatoes, roasted (see note)
2 cloves garlic, chopped
2 tablespoons vegetable oil
1/4 cup finely chopped onion
3 Arbol chilies
1 1/4 cup water
1 teaspoon salt
1 tablespoon dried epazote
directions
In a large heavy skillet, heat the oil over medium low heat. Saute the onion with the whole chilies for about 2 minutes, without browning.
Add the tomato garlic puree and continue cooking, stirring and scraping the bottom and corners of the pan for about 3 minutes, until thickened and reduced. Add the chayotes, water and salt. Cover the pan and cook over medium heat.
After 10 minutes, add the epazote, cover the pan again and cook for 10 to 15 minutes more, until the chayote is softened but not watery.
NOTE: To roast a tomato, heat a dry skillet or griddle over high heat. Roast the whole tomato, turning when the bottom is slightly charred, until it is golden brown with charred patches on all sides, but it's not burned. The flesh will be quite mushy. Leave the skin on.
added by
chef_rwmiller
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
Do the chayotes get peeled/pitted/chopped/etc. or left whole?
March 17, 2007
this was simple and yummy. A great use of a great veggie.