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Chayotes Rellenos al Queso
* Exported from MasterCook *
Chayotes Rellenos al Queso
Recipe By : Cooking with Craig Claiborne and Pierre Franey
Serving Size : 6 Preparation Time :0:40
Categories : Summer Squash Hispanic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large chayotes, 3/4 to 1 pound each
Salt -- to taste, if desired
1 1/2 cups fresh bread crumbs -- finely minced
2 1/2 cups Muenster cheese -- finely grated
1 egg -- lightly beaten
2 teaspoons garlic -- finely minced
1/4 cup scallions -- finely chopped
1/4 teaspoon hot pepper flakes
Freshly ground black pepper -- to taste
2 tablespoons butter
MINUTES (par-boil 10; prep 10; bake 20):=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 1/8-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 1/2 cup of cheese with the remaining 1/2 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]
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NOTES : (First Ballantine Books Edition, 1985).=20
"Chayotes Rellenos al Queso" means "Chayotes Stuffed With Cheese."
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Copyright =A9 1996 Charleston.Net=20
See the Page: http://www.charleston.net/entertain/whatcook.html=20
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
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