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Chayote Casserole

Chayote Casserole
Chayote Casserole might be just the main course you are searching for. This recipe serves 1. One serving contains 1463 calories, 78g of protein, and 86g of fat. This recipe covers 77% of your daily requirements of vitamins and minerals. Head to the store and pick up monterey jack cheese, onion, jalapeã±o pepper, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes around 1 hour. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a gluten free and vegetarian diet. com.

Instructions

1
Preheat oven to 375F.
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OvenOven
2
Place chayotes and epazote in saucepan.
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ChayoteChayote
EpazoteEpazote
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Sauce PanSauce Pan
3
Add enough water to cover. Bring to boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 min.
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WaterWater
4
Drain; discard epazote. Set aside.
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EpazoteEpazote
5
Heat oil in small heavy-bottomed skillet on medium heat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
6
Add poblano chiles and onions; cook 5 min. or until tender, stirring occasionally. Stir in jalapeo peppers.
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Poblano PepperPoblano Pepper
PeppersPeppers
OnionOnion
7
Layer half each of the tomatoes, poblano mixture and chayotes in 2-qt. baking dish; sprinkle with half of the cheese. Repeat all layers.
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ChayoteChayote
TomatoTomato
Poblano PepperPoblano Pepper
CheeseCheese
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Baking PanBaking Pan
8
Bake 20 to 25 min. or until mixture is heated through and cheese is melted.
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CheeseCheese
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OvenOven
DifficultyHard
Ready In1 h
Servings1
Health Score100
Gluten FreeVegetarianVery Healthy
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesLunchMain CourseMain DishDinner
OccasionsFallWinter
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