Chayotes Rellenos Al Queso Recipe

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Ingredients:

1 no ingredients

Instructions:

3 lg chayotes, 3/4 to 1 pound
: each
: Salt -- to taste, if
: desired
1 1/2 c fresh bread crumbs -- finely
: minced
2 1/2 c Muenster cheese -- finely
: grated
1 egg -- lightly beaten
2 ts garlic -- finely minced
1/4 c scallions -- finely chopped
1/4 ts hot pepper flakes
: Freshly ground black pepper
: to taste
2 TB butter

MINUTES (par-boil 10; prep 10; bake 20): - Split the chayotes
lengthwise in half. Put them in a kettle of cold water= with salt to
taste. Bring to a boil and let simmer about 10 minutes. Do not=
overcook or the vegetable will become mushy. Drain and run briefly
under= cold water. Drain again. Using a spoon, scoop out the flesh
and seeds of= each half, leaving a shell about 1/8-inch thick or
slightly thicker. Set= the shells aside. Chop flesh and seeds fine.
There should be about 1 cup. - When ready to cook, PREHEAT the oven
to 425 degrees. In a mixing bowl,= combine the chopped pulp with 1
cup of bread crumbs, 2 cups of the cheese,= egg, garlic, scallions,
pepper flakes, salt and pepper to taste. Use this= mixture to fill
the chayote halves. Pile the filling up and smooth it over.= Combine
the remaining 1/2 cup of cheese with the remaining 1/2 cup of bread=
crumbs. Sprinkle the tops with the mixture, patting to help it
adhere. Dot= the tops of each half with butter. Arrange the stuffed
halves in a lightly= buttered baking dish and bake for 20 minutes.
MasterCook [patH 01Se96]

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NOTES : (First Ballantine Books Edition, 1985). "Chayotes Rellenos al
Queso" means "Chayotes Stuffed With Cheese." ~~~~~~ Copyright =A9 1996
Charleston.Net See the Page:
http://www.charleston.net/entertain/whatcook.html The Post and
Courier, 134 Columbus St., Charleston, S.C. "What's Cookin'" Section
1 Se 96 Nutr. Assoc. : 2535 0 0 0 0 0 0 0 0 0

Recipe By : Cooking with Craig Claiborne and Pierre Franey

From: Date:

Servings: 6

 

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