Mexican Cooking ~ Chayotes Rellenos

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* Exported from MasterCook *

 

Stuffed Chayote Squash (Chayotes Rellenos)

 

Recipe By : Meatless Mexican Home Cooking ~ Nancy Zaslavsky

Serving Size : 4 Preparation Time :0:00

Categories : Mexican Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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2 guajillo or ancho chiles

2 de arbol chiles, or any hot dried chile

2 chayote squash (about 10 oz each)

1/2 tsp kosher salt

8 grinds black pepper

1 1/4 cups shredded quesillo de Oaxaca, mozzarella or -- Monterey

Jack cheese

2 cups any leftover cooked rice -- reheated

2 cups basic cooked tomato sauce *

1/4 cup chopped flat-leaf parsley

 

1. Preheat the oven to 375.

 

Soak the chiles in a bowl of hot water for at least 30 minutes. Stem, seed, and

chop fine.

 

3. Bring a pot of salted water to a boil. Add the chayotes and cook for 20 to 25

minutes, or until tender. Drain well. When the chayotes are cool enough to

handle, cut in half horizontally and remove the seed. Scoop out and reserve the

pulp, leaving 1/4 inch shells. Sprinkle the shells with salt andpepper. Chop the

reserved pulp.

 

4. Mix the minced chiles with 1 cup of the shredded cheese, the chopped chayote,

and rice.

 

5. Mound a quarter of the mixture on each chayote half, forming a dome shape.

Arrange the stuffed shells in a baking dish. Pour the tomato sauce around the

squash. Sprinkle with the remaining 1/4 cup cheese, cover, and bake for 35

minutes. Remove the cover and bake for 10 minutes, until heated through and the

cheese is brown and bubbling. Spoon tomato sauce from the dish around the

chayotes, sprinkle with parsley, and serve.

 

* basic cooked tomato sauce entered separately

 

 

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NOTES : Chayote squash is also known as mirliton in the South, and as

christophene in the Caribbean and France. The green, pear-shaped sqush is so

mild that it takes on the flovor of anything cooked with it. Use medium to large

unpeeled chayote for this recipe so that the firm squash can hold lots of savory

stuffing.