Try this Chayotes Relleno recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees. 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 a large baking pan. Pour enough hot water around shells to reach 1/4-inch. Bake until heated through, about 15 minutes. This recipe yields 8 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E06 broadcast 01-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-27-1997 Recipe by: Susan Feniger and Mary Sue Milliken
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Serving Size: 1 Serving (60g) | ||
Recipe Makes: 8 servings | ||
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Calories: 90 | ||
Calories from Fat: 29 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 101.9mg | 4 % | |
Potassium 159.4mg | 4 % | |
Total Carbohydrate 13.1g | 4 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 11.6g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 90
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