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Chayote Casserole

1 Hr(s)
20 Min(s) Prep
40 Min(s) Cook
Some like it hot! And if they do, they'll love this jalapeno-spiked Chayote Casserole.
What You Need
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8 servings
Original recipe yields 8 servings
3 medium chayote s, sliced (about 4 cups)
2 epazote leaves
1 Tbsp. oil
3 large poblano chile s, 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
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Let's Make It
1
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.
2
Layer half each of the tomatoes, poblano mixture and chayotes in 2-qt. baking dish; sprinkle with half of the cheese. Repeat all layers.
3
Bake 20 to 25 min. or until mixture is heated through and cheese is melted.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with a piece of cooked lean meat and mixed green salad tossed with your favorite KRAFT Dressing.
Tip 2
Substitute
Substitute 4 cups sliced cleaned nopales cactus for the chayotes. Boil in salted water 15 min., then drain before using as directed.
Tip 3
Special Extra
Prepare casserole in foil-lined baking dish, making sure there is enough foil extending over edges of dish to cover and seal. Freeze casserole until firm. Remove from dish; wrap tightly with foil. Place foil-wrapped casserole in freezer-weight resealable plastic bag. Label and date. When ready to thaw, unwrap frozen casserole and return to original baking dish. Thaw overnight in refrigerator, then bake as directed just before serving.
Nutrition
Calories
160
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 190mg
8%
Total Carbohydrates 10g
4%
Dietary Fibers 3g
11%
Sugars 5g
10%
Protein 8g
16%
Vitamin A
25%
Vitamin C
50%
Calcium
20%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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