This edible plant (aka christophine, chocho, merliton, Mexican squash) belongs to the same family than squashes, melons and cucumber. Also great on sandwiches... or eaten as celery sticks...
Ingredients:
2 chayotes .2 chicken breasts, 1 thick piece ham , 6 slices mozzarella cheese, 3 cloves garlic, creme, chipolte sauce.
Ingredients:
2 chayotes .2 chicken breasts, 1 thick piece ham , 6 slices mozzarella cheese, 3 cloves garlic, creme, chipolte sauce.
- Boil 2 chayote's and 2 chicken breasts until tender, 45 minutes , remove chicken after 25 mins.
- Peel chayote, cut them in half, discarded seeds and cut in slices. Shred chicken.
- Blended some chipotle pepper (O.K. There are no Chiplote chili's in Utah, Buy the sauce and add to your level of heat..:) with 1/2 cup heavy cream and 3 garlic cloves.
- Sauté 1/2 onion, 1 or slices of ham cut in 1 1/2" pieces, and 1 1/2 cup shredded chicken over olive oil. Added the chipotle mix. Season.
- Arranged in a baking dish alternately chayote, mozzarella cheese slices and meat in layers.
- Baked for 25 minutes at 350° F.
Buen provecho!
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