Recipe courtesy of Mary Sue Milliken and Susan Feniger

Chayotes Relleno

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 40 min
  • Cook: 1 hr
  • Yield: 8 servings
Share This Recipe

Ingredients

Directions

  1. 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 1/4-inch thick shell. Season shell with salt and pepper. Coarsely chop chayote flesh. Set aside.
  2. Heat oil in heavy large skillet over medium high 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.
15m Easy 99%
CLASS
12m Easy 99%
CLASS
36m Easy 100%
CLASS
11m Easy 99%
CLASS
32m Easy 99%
CLASS
Catherine McCord

Vegetarian Chimichangas

24m Easy 98%
CLASS
14m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now