Chayotes Rellenos (stuffed chayotes)(Guatamala)

Amanda

Serving Size : 6

6 chayotes (about 1/2 lb. each)
2 tablespoons butter
1/2 onion finely chopped
2 cloves garlic finely chopped
4 eggs well beaten with salt
6 ounces 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.


--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/