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Main dishes

Chayotes Rellenos

Chayotes Rellenos recipe
photo by:kraft
time
prep:
30 min
total:
40 min
servings
total:
8 servings
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What You Need

16
slices  (about 3 medium) chayotes, peeled, cut lengthwise
1
pkg.  (8 oz.) KRAFT Monterey Jack Cheese, cut into 8 slices
 Crushed red pepper
4
 eggs, separated
1/2
cup  flour, divided
2
cups  vegetable or canola oil

Make It

BRING 2 quarts salted water to boil in large saucepan. Add chayotes; cook 4 minutes or until crisp-tender. (Do not overcook.) Drain chayotes; pat dry. Cover each of 8 of the chayote slices with 1 cheese slice; sprinkle with desired amount of crushed red pepper. Top with remaining chayote slices. Set aside.

BEAT egg whites in small bowl with electric mixer on high speed until soft peaks form. Add 1 of the egg yolks and 2 tsp. of the flour; beat on low speed just until blended. Discard remaining 3 egg yolks or reserve for another use. Dip chayotes into remaining flour, turning to evenly coat both sides. Pat slices gently to remove excess flour, then dip into egg white mixture.

HEAT oil in large saucepan on medium-high heat. Carefully add chayotes, 1 at a time, to hot oil; cook 1 minute on each side or until golden brown on both sides. Drain on paper towels.

Kraft Kitchens Tips

Serving Suggestion
Serve with a lean piece of meat and a mixed green salad.
Cooking Know-How
For best results, heat oil to 350°F. If oil starts to smoke, the temperature is too high.
Creative Leftovers
Use leftover egg yolks in your favorite custard.
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