Chayotes Rellenos (Guatamala)
chayotes rellenos (stuffed chayotes)(guatamala) 
 
amanda 
 
serving size : 6 
 
6   chayotes (about 1/2 lb. each)
2 Tbsp  butter
1/2   onion finely chopped
2 clove  garlic finely chopped
4   eggs well beaten with salt
6 oz.  queso fresco crumbled
 
cover the chayotes with water, bring to a boil, and let them cook over a 
medium flame until they are tender (about 1 hour). drain and allow to 
cool. cut the chayotes in half, and scoop out the flesh carefully. mash 
the flesh well and leave it to drain in a colander for a few minutes. 
preheat the oven to 400 degrees. melt the butter and cook the onion and 
garlic gently, without browning, until they are soft. add the eggs, and 
stir them as you would for scrambled eggs until they are just set. add the 
mashed chayote and let the mixture dry out a little over a low flame 
(about 1 minute). stir the crumbled farmer cheese into the mixture, and 
stuff the chayote shells. place on an ovenproof dish. place a strip of 
monterey jack cheese on each chayote half, and cook in a 400 degree oven 
for about 15 minutes. 
 
note: queso fresco is available in most latin markets that carry mexican 
foods. it is a soft, salty cheese that looks sort of like compressed 
cottage cheese. 
 
 
-- 
(ID: 4068) Mirror: rec.food.recipes: Sat, Jan 8, 2005


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