Yield: 6 Servings
|\N 1||egg -- lightly beaten|
3 lg chayotes, ¾ to 1 pound
: Salt -- to taste, if : desired
1½ c fresh bread crumbs -- finely : minced
2 ½ c Muenster cheese -- finely : grated
2 ts garlic -- finely minced
¼ c scallions -- finely chopped ¼ ts hot pepper flakes
: Freshly ground black pepper : to taste
2 TB butter
MINUTES (par-boil 10; prep 10; bake 20): - Split the chayotes lengthwise in half. Put them in a kettle of cold water= with salt to taste. Bring to a boil and let simmer about 10 minutes. Do not= overcook or the vegetable will become mushy. Drain and run briefly under= cold water. Drain again. Using a spoon, scoop out the flesh and seeds of= each half, leaving a shell about ⅛-inch thick or slightly thicker. Set= the shells aside. Chop flesh and seeds fine.
There should be about 1 cup. - When ready to cook, PREHEAT the oven to 425 degrees. In a mixing bowl,= combine the chopped pulp with 1 cup of bread crumbs, 2 cups of the cheese,= egg, garlic, scallions, pepper flakes, salt and pepper to taste. Use this= mixture to fill the chayote halves. Pile the filling up and smooth it over.= Combine the remaining ½ cup of cheese with the remaining ½ cup of bread= crumbs. Sprinkle the tops with the mixture, patting to help it adhere. Dot= the tops of each half with butter. Arrange the stuffed halves in a lightly= buttered baking dish and bake for 20 minutes.
MasterCook [patH 01Se96]
~ - - - - - - - - - - - - - - - - - NOTES : (First Ballantine Books Edition, 1985). "Chayotes Rellenos al Queso" means "Chayotes Stuffed With Cheese." ~~~~~~ Copyright =A9 1996 Charleston.Net See the Page:
The Post and
Courier, 134 Columbus St., Charleston, S.C. "What's Cookin'" Section 1 Se 96 Nutr. Assoc. : 2535 0 0 0 0 0 0 0 0 0 Recipe By : Cooking with Craig Claiborne and Pierre Franey From: Date: