Chayote Rellano
From chefmeow 15 years ago
- 20 minutes to make
- Serves 6
CHAYOTE RELLANO This recipe came from an estate sale. I obtained it when I purchased the family collection from the Watson Estate in McKinney, Texas in 1991.
Ingredients
- 3 chayote squash shopping list
- 2 tablespoons vegetable oil shopping list
- 1 white onion finely chopped shopping list
- 3/4 pound lean ground beef shopping list
- 3 cloves garlic minced shopping list
- 3 jalapeno chilies seeded and minced shopping list
- 3 tomatoes peeled seeded and chopped shopping list
- 1/2 teaspoon dried oregano shopping list
- 1/2 teaspoon cumin seeds crushed shopping list
- 1/2 cup raisins shopping list
- 1/2 cup grated parmesan cheese shopping list
How to make it
- Cut chayote in half lengthwise and remove seed.
- Cook squash in lightly salted water to cover until tender crisp about 25 minutes.
- Drain and scoop out most of the flesh leaving a 1/4" shell.
- Set shells aside and chop flesh.
- Preheat oven to 350.
- Heat oil in a skillet and sauté onion until soft then add ground beef, garlic and jalapenos.
- Cook over medium heat until meat is no longer pink.
- Add tomatoes, oregano, cumin, raisins and reserved chayote flesh then combine well.
- Gently pile mixture into reserved chayote shells and sprinkle with cheese.
- Set in baking dish and bake 20 minutes.
People Who Like This Dish 4
- elgab89 Toronto, CA
- momo_55grandma Mountianview, AR
- kdinalva Alva, FL
- goblue434 Anniston, AL
- chefelaine Muskoka, CANA
- chefmeow Garland, TX
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The Rating
Reviewed by 4 people-
anohter great recipe thanks
momo_55grandma
in Mountianview loved it
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Lovely recipe! FIVE :+D
chefelaine
in Muskoka loved it
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What a great recipe! Love it!
elgab89
in Toronto loved it
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