Chayote and Tomato with Cheese Topping
Chayote y Jitomate con QuesoChayote is a pale green, pear-shaped squash commonly served in Mexico that is used in the same way as other summer squash. It has a mild pleasant taste. In this recipe, the chayotes are boiled until tender, then topped with a tomato sauce and cheese and finished in the oven.
Ingrediënten
Makes 4 servings
- 2 large chayotes
- 2 tablespoons vegetable oil
- ½ medium white onion chopped
- 2 medium garlic cloves finely chopped
- 2 medium tomatoes peeled and chopped
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- ¼ teaspoon dried thyme
- ½ teaspoon salt or to taste
- 1 cup shredded Monterey Jack or cheddar cheese
Instructies
- Cut the chayotes in half lengthwise.
- Bring a large pot of water to a boil, and cook the chayotes until tender, about 25 minutes.
- Drain and reserve.
- Preheat the oven to 375°.
- Grease an 8-inch square glass baking dish.
- Heat the oil in a medium skillet.
- Cook the onion and garlic until softened, about 3 minutes.
- Add the tomatoes, oregano, thyme, and salt.
- Bring to a boil and cook over medium-high heat, stirring frequently, until the juices are reduced and the mixture is nearly dry.
- Remove from the heat and reserve.
- Peel the cooled chayotes and slice lengthwise about ½ inch thick.
- Arrange in a single layer in the baking dish.
- Spread the tomato sauce over the chayotes and top with the grated cheese.
- Bake, uncovered, until hot and the cheese is melted and bubbly, about 20 minutes.
Notes / Tips / Wine Advice:
Serve hot.
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