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Main dishes

Chayote Casserole

Chayote Casserole recipe
photo by:kraft
Some like it hot! And if they do, they'll love this jalapeno-spiked Chayote Casserole.
20 min
1 hr
8 servings
Magazine Acquisition

What You Need

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

Make It

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.

Kraft Kitchens Tips

Serving Suggestion
Serve with a piece of cooked lean meat and mixed green salad tossed with your favorite KRAFT Dressing.
Special Extra
Garnish with chopped fresh cilantro and tomatoes just before serving.
Substitute 4 cups sliced cleaned nopales cactus for the chayotes. Boil in salted water 15 min., then drain before using as directed.
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