| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
Niger |
Toohot02 |
8 |
servings |
INGREDIENTS
| 4 |
|
Chayote squash; halved, seeded |
| 2 |
tb |
Vegetable oil |
| 1 |
|
Onion; finely chopped |
| 1 1/2 |
ts |
Salt |
| 1/2 |
lb |
Chopped mushrooms |
| 2 |
|
Garlic cloves; minced |
| 2 |
|
Jalapeno chilies; minced |
| 1/2 |
ts |
Ground cumin |
| 2 |
|
Tomatoes; peeled, seeded, |
|
|
; and chopped |
| 1 |
tb |
Chopped epazote leaves; to 2 tbsps |
|
|
(or 1 to 2 tbsps fresh oregano) |
| 1 |
c |
Dry bread crumbs |
| 1/2 |
c |
Toasted almonds; chopped |
| 1/2 |
c |
Grated Cotija or Parmesan cheese |
INSTRUCTIONS
Preheat oven to 350 degrees. Cook unpeeled squash in lightly-salted
water until crisp-tender, about 15 minutes. Drain well. Scoop out
most of flesh, leaving 1/4-inch thick shell. Season shell with salt
and pepper. Coarsely chop chayote flesh. Set aside. Heat oil in heavy
large skillet over medium-high heat. Add onion and salt and saute
until tender, about 5 minutes. Add mushrooms and cook until most of
liquid evaporates. Add garlic, jalapeno and cumin and saute until
fragrant. Add tomatoes and reserved chayote flesh. Stir until most of
liquid evaporates. Stir in epazote, bread crumbs and almonds. Season
to taste with salt and pepper. Spoon mixture into shells. Sprinkle
with cheese. Arrange shells in a large baking pan. Pour enough hot
water around shells to reach 1/4-inch. Bake until heated through,
about 15 minutes. This recipe yields 8 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-1E06 broadcast
01-21-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
01-27-1997
Recipe by: Susan Feniger and Mary Sue Milliken
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