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Entree
Mexican
4 - 6 servings
20 minutes
1 hour
5 medium Chayote Squashes, peeled and cut into 3/4 inch cubes
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
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.
