CHAYOTE CASSEROLE
Some like it hot! And if they do, they'll love this jalapeno-spiked Chayote Casserole.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Place chayotes and epazote in saucepan. Add enough water to cover. Bring to boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 min. Drain; discard epazote. Set aside. Heat oil in small heavy-bottomed skillet on medium heat. Add poblano chiles and onions; cook 5 min. or until tender, stirring occasionally. Stir in jalapeño peppers.
- Layer half each of the tomatoes, poblano mixture and chayotes in 2-qt. baking dish; sprinkle with half of the cheese. Repeat all layers.
- Bake 20 to 25 min. or until mixture is heated through and cheese is melted.
Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
MIRLITON (CHAYOTE) CASSEROLE
In the south, or at least in Louisiana, we call Chayotes or Vegetable Pears, Mirlitons (MEL-a-tawn or MERL-a-tawn), depending on what New Orleans neighborhood you're from. It's a part of the squash family but it has a mild sweet flavor and can be used so many different ways. Here's my version of Traditional Mirliton Casserole.
Provided by Donna Graffagnino
Categories Seafood
Time 4h
Number Of Ingredients 20
Steps:
- 1. Bring a large pot of water to a boil. Add the mirlitons and cook until tender, 45 minutes to 1 hour. Remove from the heat, drain, and set aside to cool completely.
- 2. Sprinkle ground beef, pork or sausage with 1 tablespoon creole seasoning and brown in heavy skillet. Drain and set aside.
- 3. When the mirlitons are cool, cut them in half lengthwise, remove the seeds, peel, and coarsely chop. Set aside.
- 4. Heat the olive oil in a large heavy pot or Dutch oven over medium-low heat. Add the onions, bell peppers, carrots, celery, green onions and jalapeno. Add remaining creole seasoning and the thyme. Cook slowly, stirring, until the vegetables are soft and lightly golden, about 30 minutes.
- 5. Add the garlic and cook, stirring, for about 2 minutes. Add the mirlitons and cook, mashing them with a potato masher, until very tender and most of the liquid has evaporated, about 30 minutes.
- 6. At this point, if you want a smoother textured casserole use an immersion blender or put mixture into a food processor or blender in small batches until everything is pureed. If you like a chunkier casserole then skip this step.
- 7. Add the meats or seafood, salt, black pepper, and parsley. Cook about 3 to 4 minutes stirring frequently to prevent sticking. Remove from the heat.
- 8. Add the eggs and toasted bread crumbs and mix well. You want the mixture to be tight, not too wet. Spoon the mixture into a 9 by 13-inch casserole dish. Sprinkle with mozzarella or parmesan cheese (optional), or with about 1-2 tablespoons of bread crumbs.
- 9. Bake at 350 until the topping is lightly browned and bubbly, about 40 minutes. Serve warm.
- 10. *NOTES: In a skillet, toast the breadcrumbs in a little olive oil over medium heat until it turns 2 shades darker. This will keep the casserole from being gummy.
- 11. If you make extra toasted breadcrumbs you can freeze them in a ziplock bag until you're ready to use them again.
CHAYOTES STUFFED WITH BEEF OR PORK
Make and share this Chayotes Stuffed With Beef or Pork recipe from Food.com.
Provided by Jackie 6
Categories Spanish
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Wash chayotes & bring to a boil in salted water. Reduce heat to moderate, cover & boil about 1 hour, or until fork tender.
- In a heavy pot, heat oil. Add next 4 ingredients & stir constantly over high heat until meat losses it's red color.
- Reduce heat to moderate. Add next group of ingredients, mix, cover & cook for 45 minutes, stirring occasionally.
- Drain chayotes, remove cores & fibrous part under core. Scoop out the pulp, being careful not to break the shells. Place shells on an aluminum cookie sheet. Mash the pulp immediately & add to pot. Mix & cook at low heat for 15 minutes.
- Fill chayote shells with the mixture. Sprinkle with crumbs & dot with butter. Bake in preheated 375 deg oven until crumbs are golden brown.
- (Note: To me chayote squash taste a bit like apples, after it's cooked.).
Nutrition Facts : Calories 149.5, Fat 7.5, SaturatedFat 3.7, Cholesterol 38.5, Sodium 3012.3, Carbohydrate 9.1, Fiber 2.3, Sugar 2.9, Protein 12
CHAYOTE CASSEROLE WITH GROUND PORK
Number Of Ingredients 11
Steps:
- 1. In a large pan of salted boiling water, cook the chayotes over medium heat until tender, about 25 minutes. Drain and cool under running water. Peel off the thin skin and slice crosswise. Reserve in a bowl. 2. Preheat oven to 350°. Grease an ovenproof casserole dish. Heat the oil in a skillet and cook the ground pork until no longer pink. Add the onion and red pepper. Cook, stirring, until tender, about 5 minutes. Add the reserved chayote and the remaining ingredients, except the cheese. Stir to mix. Bring to a boil and cook for 1 minute. 3. Transfer the vegetables to the casserole dish. Sprinkle the cheese on top. Bake until completely heated through and the cheese is melted, about 20 minutes. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SAUTEED CHAYOTE WITH GARLIC AND HERBS
Look for chayote at supermarkets, Latin markets, and natural foods stores - it's a light-green pear-shaped squash that's mild and crisp.
Provided by Norma Shirley
Categories Garlic Onion Side Sauté Vegetarian Low Cal Squash Fall Parsley Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add chayote, 1 tablespoon parsley, and garlic. Sauté until chayote is crisp-tender, about 3 minutes. Stir in green onions. Transfer to bowl; sprinkle with 1 tablespoon parsley.
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