CHAYOTE CASSEROLE

Chayote Casserole image

Some like it hot! And if they do, they'll love this jalapeno-spiked Chayote Casserole.

Provided by My Food and Family

Categories Recipes

Time 1h

Yield Makes 8 servings.

Number Of Ingredients 8

Ingredients

3 medium chayotes, sliced (about 4 cups)
2 epazote leaves
1 Tbsp. oil
3 large poblano chiles, seeded, cut into thin strips
1 large onion, thinly sliced (about 1 cup)
1 jalapeño pepper, seeded, minced
1 can (28 oz.) diced tomatoes, drained
1 pkg. (8 oz.) KRAFT Monterey Jack Cheese with Jalapeño Peppers, sliced

Steps:

Preheat oven to 375°F. Place chayotes and epazote in saucepan. Add enough water to cover. Bring to boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 min. Drain; discard epazote. Set aside. Heat oil in small heavy-bottomed skillet on medium heat. Add poblano chiles and onions; cook 5 min. or until tender, stirring occasionally. Stir in jalapeño peppers.
Layer half each of the tomatoes, poblano mixture and chayotes in 2-qt. baking dish; sprinkle with half of the cheese. Repeat all layers.
Bake 20 to 25 min. or until mixture is heated through and cheese is melted.

Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g