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Ingredientes
- 4 x Chayote squash halved, seeded
- 2 Tbsp. Vegetable oil
- 1 x Onion finely minced
- 1 1/2 tsp Salt
- 1/2 lb Minced mushrooms
- 2 x Garlic cloves chopped
- 2 x Jalapeno chilies chopped
- 1/2 tsp Grnd cumin
- 2 x Tomatoes peeled, seeded, and minced
- 1 Tbsp. Minced epazote leaves to 2 tbsps (or possibly 1 to 2 tbsps fresh oregano)
- 1 c. Dry bread crumbs
- 1/2 c. Toasted almonds minced
- 1/2 c. Grated Cotija or possibly Parmesan cheese
Direcciones
- Preheat oven to 350 degrees.
- Cook unpeeled squash in lightly-salted water till crisp-tender, about 15 min. 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 in onion and salt and saute/fry till tender, about 5 min. Add in mushrooms and cook till most of liquid evaporates. Add in garlic, jalapeno and cumin and saute/fry till fragrant. Add in tomatoes and reserved chayote flesh. Stir till most of liquid evaporates. Stir in epazote, bread crumbs and almonds. Season to taste with salt and pepper. Spoon mix into shells. Sprinkle with cheese.
- Arrange shells in a large baking pan. Pour sufficient warm water around shells to reach 1/4-inch. Bake till heated through, about 15 min.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 8 servings | |
| Calories 139 | |
| Calories from Fat 63 | 45% |
| Total Fat 7.24g | 9% |
| Saturated Fat 1.61g | 6% |
| Trans Fat 0.09g | |
| Cholesterol 6mg | 2% |
| Sodium 633mg | 26% |
| Potassium 196mg | 6% |
| Total Carbs 13.38g | 4% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.34g | 2% |
| Protein 5.89g | 9% |
