Main dishes

Chayote Casserole

(1)

rate it now!

photo by:kraft

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

time

prep:

20 min

total:

1 hr

servings

total:

8 servings

add your photo

add to shopping list

add to recipe box

send/share

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.