Chef Ida Rodriguez
Poblano Crusted Chayote Casserole
Category
Entree
Servings
4 - 6 servings
Prep Time
20 minutes
Cook Time
1 hour
Author:
Chef Ida Rodriguez
Ingredients
-
5 medium Chayote Squashes, 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.
Filed in:
Casserole,
Chayote Squash,
Dried Thyme,
Entree,
Organic Corn,
Organic Garlic,
Organic Yellow Onion,
Pasilla Peppers,
Poblano Crusted Chayote Casserole,
Poblano Peppers,
Tomillo
