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                       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):
- 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).
"Chayotes Rellenos al Queso" means "Chayotes Stuffed With Cheese."
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Copyright (C) 1996 Charleston.Net
See the Page:  http://www.charleston.net/entertain/whatcook.html
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"What's Cookin'" Section 1 Se 96
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