CHAYOTES RELLENO
Steps:
- 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.
- 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.
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Jakirajjkhyyv gagged Walker
[email protected]I'm allergic to onions. Can I substitute another vegetable in this recipe?
G ZADA
[email protected]I'm going to try this chayote relleno recipe tonight. It looks absolutely delicious!
Alamin Nisad Chowdury
[email protected]I'm not sure what went wrong, but my chayote relleno turned out really bland. I think I might have used too much water.
Sanan Khan
[email protected]This chayote relleno recipe is a great way to impress your guests. It's a beautiful and delicious dish that's sure to leave a lasting impression.
Roji Darnal
[email protected]I love the fact that this chayote relleno recipe is so versatile. You can use different types of vegetables and fillings to create a dish that's perfect for your taste.
Sanu Maya gurung Gurung
[email protected]This chayote relleno recipe is a great way to use up leftover chicken or beef. It's also a great way to get your kids to eat their vegetables.
Favourruky
[email protected]I'm always looking for new and exciting vegetarian recipes, and this chayote relleno recipe definitely fits the bill. It's a delicious and healthy dish that I'll be making again and again.
Ramita Yadav
[email protected]I've made this chayote relleno recipe several times now and it's always a crowd-pleaser. It's a great dish to serve at potlucks or parties.
Sammi Akter
[email protected]This chayote relleno recipe was a hit at my last dinner party. Everyone loved the unique flavor and texture of the chayote.
Ademola Alesinloye
[email protected]I'm not a big fan of chayote, but I thought this recipe was pretty good. The filling was flavorful and the chayote was cooked perfectly.
Nanboni Wakgari
[email protected]Overall, I thought the chayote relleno was a good recipe. It was easy to make and the flavors were nice. I would definitely make it again.
Maja Messina
[email protected]The chayote relleno was a bit too oily for my taste. I think I would have preferred a healthier cooking method.
rita butcher
[email protected]The chayote relleno was a bit too spicy for me, but my husband loved it. I think next time I'll use less chili powder.
BiancaPlays Dbd
[email protected]The chayote relleno was a bit bland for my taste. I think I would have preferred a more flavorful filling.
Mohiuddin alhabibiby
[email protected]This chayote relleno recipe is a keeper! It's a healthy and satisfying dish that's perfect for a weeknight meal or a special occasion. I highly recommend it.
Wonderhoy!
[email protected]I love the versatility of this recipe. I was able to customize the filling to my own taste preferences, adding more or less spice as desired. The result was a dish that was both unique and delicious.
Marvin Levi
[email protected]The step-by-step instructions in this recipe were easy to follow, even for a beginner like me. I was able to create a beautiful and tasty dish that impressed my family and friends.
Tuesdae Stenson
[email protected]Chayote relleno was a new dish for me, and I was pleasantly surprised by how delicious it turned out. The chayote itself was a mild and versatile vegetable, perfectly complementing the flavorful filling.
Penny Marsh
[email protected]This chayote relleno recipe was a delightful culinary experience. The combination of flavors and textures was simply exquisite. The chayote was perfectly cooked, retaining its delicate crunch while absorbing the savory filling. The overall dish was a