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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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 |
2 tablespoons vegetable oil |
1 white onion finely chopped |
3/4 pound lean ground beef |
3 cloves garlic minced |
3 jalapeno chilies seeded and minced |
3 tomatoes peeled seeded and chopped |
1/2 teaspoon dried oregano |
1/2 teaspoon cumin seeds crushed |
1/2 cup raisins |
1/2 cup grated parmesan cheese |
Directions:
1. Cut chayote in half lengthwise and remove seed.
2. Cook squash in lightly salted water to cover until tender crisp about 25 minutes.
3. Drain and scoop out most of the flesh leaving a 1/4 shell.
4. Set shells aside and chop flesh.
5. Preheat oven to 350.
6. Heat oil in a skillet and sauté onion until soft then add ground beef, garlic and jalapenos.
7. Cook over medium heat until meat is no longer pink.
8. Add tomatoes, oregano, cumin, raisins and reserved chayote flesh then combine well.
9. Gently pile mixture into reserved chayote shells and sprinkle with cheese.
10. Set in baking dish and bake 20 minutes.
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