Food Network: Chayotes Relleno

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Chayotes Relleno
c.1997, M.S. Milliken & S. Feniger, all rights reserved

Ingredients
4 chayote squash, halved, seeded
2 tablespoons vegetable oil
1 onion, finely chopped
11/2 teaspoons salt
1/2 pound chopped mushrooms
2 garlic cloves, minced
2 jalapeno chilies, minced
1/2 teaspoon ground cumin
2 tomatoes, peeled, seeded chopped
1 to 2 tablespoons chopped epazote leaves or fresh oregano
1 cup dry bread crumbs

1/2 cup toasted almonds, chopped
1/2 cup grated Cotija or Parmesan cheese

Directions
Preheat oven to 350 degrees F. Cook unpeeled squash in
lightly salted water until crisp tender, about 15 minutes. Drain well. Scoop out
most of flesh, leaving 1/4inchthick shell. Season shell with salt and pepper.
Coarsely chop chayote flesh. Set aside.

Heat oil in heavy large skillet over mediumhigh heat. Add onion and salt and saute
until tender, about 5 minutes. Add mushrooms and cook until most of liquid
evaporates. Add garlic, jalapeno and cumin and saute until fragrant. Add tomatoes
and reserved chayote flesh. Stir until most of liquid evaporates. Stir in epazote,
bread crumbs and almonds. Season to taste with salt and pepper. Spoon mixture into

shells. Sprinkle with cheese. Arrange shells in large baking pan. Pour enough hot
water around shells to reach 1/4-inch. Bake until heated through, about 15
minutes.