- Rating:
- Servings:
- 8
- Difficulty:
- Total Time:
- Recipe By:
- Ida Rodriguez
Ingredients
- 5 medium Chayote Squash peeled and cut into 3/4 inch cubes
- 3 medium Poblano Chiles roasted
- 2 tablespoons Oil
- 1 small Onion sliced 1/8 inch thick
- 2 cloves Organic Garlic minced
- 1/4 teaspoon Dried Oregano
- 1/4 teaspoon Dried Thyme
- 1 1/2 cups Corn Kernels
- 2/3 cup Milk
- 1 teaspoon Salt
- 1 cup Monterey Jack Cheese grated
- 3/4 cup Bread Crumbs
- 1/3 cup Parmesan Cheese grated
Directions
In a steamer, steam chayote about 15 minutes or until tender. Peel poblano chiles and slice into 1/8 inch slices. Cook onion in 1 tablespoon oil for 5 minutes, add garlic, herbs, and chiles, mix well. Add corn, milk and cooked chayote, bring to a boil. Taste and add salt if necessary.
Spoon ½ the mixture into a 9 x 9 pan, top with half ½ Monterey Jack Cheese and repeat this process. Bake in a 350 degree oven for 20 minutes. Mix 1 tablespoon of oil into the bread crumbs and Parmesan cheese, sprinkle over casserole. Bake for 15 more minutes.
