PORK AND GREEN CHILE CASSEROLE
I work at a local hospital and another job part time, so I'm always on the lookout for good, quick recipes to fix for my family. Some of my co-workers and I exchange recipes. This zippy casserole is one that was brought to a picnic at my house. People raved over it. -Dianne Esposite, New Middletown, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large skillet, brown pork in oil; drain. Stir in the beans, soup, tomatoes, chiles, rice, water, salsa and cumin. , Pour into an ungreased 2-qt. baking dish. Bake, uncovered, until bubbly, about 30 minutes. Sprinkle with cheese; let stand 5 minutes before serving. If desired, serve with jalapeno slices. Freeze option: Sprinkle cheese over cooled unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with jalapeno slices.
Nutrition Facts : Calories 390 calories, Fat 15g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 814mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 6g fiber), Protein 32g protein.
CHAYOTE CASSEROLE
Some like it hot! And if they do, they'll love this jalapeno-spiked Chayote Casserole.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- 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.
- Layer half each of the tomatoes, poblano mixture and chayotes in 2-qt. baking dish; sprinkle with half of the cheese. Repeat all layers.
- Bake 20 to 25 min. or until mixture is heated through and cheese is melted.
Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
BAKED CHAYOTE SQUASH
Cheesy, custardy stuffed squash with bread crumbs on top. This dish is great as a side with beans, meat, and rice, Central American-style.
Provided by Dom's Kitchen
Categories Side Dish Vegetables Squash
Time 1h40m
Yield 4
Number Of Ingredients 8
Steps:
- Place the chayote into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until very tender, 45 to 50 minutes. Drain and allow to steam dry for a minute or two.
- Preheat an oven to 375 degrees F (190 degrees C).
- Remove the seed and seed membrane from the chayote using a spoon; discard. Scoop out as much of the remaining pulp as possible into a bowl without puncturing the shell. Pat the shell dry with a paper towel and place in a baking dish; set aside. Squeeze the excess water from the reserved pulp. Stir in the butter, egg, heavy cream, Parmesan cheese, and 2 tablespoons Cheddar cheese until well-blended. Fill each of the chayote shells with the pulp/cheese mixture. Sprinkle the remaining 1 1/4 cup Cheddar cheese on top, followed by the bread crumbs.
- Bake in the preheated oven until heated through and the cheese has melted, 35 to 45 minutes.
Nutrition Facts : Calories 377.3 calories, Carbohydrate 21.3 g, Cholesterol 120.4 mg, Fat 25.8 g, Fiber 6.3 g, Protein 16.7 g, SaturatedFat 15.2 g, Sodium 466 mg, Sugar 1.2 g
CHAYOTE & POTATO CASSEROLE
Make and share this Chayote & Potato Casserole recipe from Food.com.
Provided by Bergy
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Boil the potatoes & chayotes until just tender about 3-4 minutes, drain.
- Melt 2 tbsp butter in a skillet and stir fry the shallots& peppers until just tender apprx 6 minutes, remove from heat and pour into a dish Melt remaining butter in the same skillet, stir in the flour and when well browned slowly add the milk and cream, whisk over medium heat until the sauce boils and thickens, stir and cook 2 minutes longer Add the shallots& peppers to the sauce, add salt, pepper& nutmeg, stir in 1/4 cup of cheese Spread the potato& chayotes in a shallow baking dish, add sauce& mix gently Smoothe the top and sprinkle with 1/2 cup cheese.
- Cover with foil& bake in 350F until bubbling (apprx 20 minutes), remove foil and allow the cheese to brown- 10 more minutes Serve hot.
Nutrition Facts : Calories 311.6, Fat 18.4, SaturatedFat 11.3, Cholesterol 56.6, Sodium 284.4, Carbohydrate 28.4, Fiber 4.2, Sugar 3.5, Protein 10.2
CHAYOTE CASSEROLE WITH GROUND PORK
Number Of Ingredients 11
Steps:
- 1. In a large pan of salted boiling water, cook the chayotes over medium heat until tender, about 25 minutes. Drain and cool under running water. Peel off the thin skin and slice crosswise. Reserve in a bowl. 2. Preheat oven to 350°. Grease an ovenproof casserole dish. Heat the oil in a skillet and cook the ground pork until no longer pink. Add the onion and red pepper. Cook, stirring, until tender, about 5 minutes. Add the reserved chayote and the remaining ingredients, except the cheese. Stir to mix. Bring to a boil and cook for 1 minute. 3. Transfer the vegetables to the casserole dish. Sprinkle the cheese on top. Bake until completely heated through and the cheese is melted, about 20 minutes. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
CHAYOTES STUFFED WITH BEEF OR PORK
Make and share this Chayotes Stuffed With Beef or Pork recipe from Food.com.
Provided by Jackie 6
Categories Spanish
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Wash chayotes & bring to a boil in salted water. Reduce heat to moderate, cover & boil about 1 hour, or until fork tender.
- In a heavy pot, heat oil. Add next 4 ingredients & stir constantly over high heat until meat losses it's red color.
- Reduce heat to moderate. Add next group of ingredients, mix, cover & cook for 45 minutes, stirring occasionally.
- Drain chayotes, remove cores & fibrous part under core. Scoop out the pulp, being careful not to break the shells. Place shells on an aluminum cookie sheet. Mash the pulp immediately & add to pot. Mix & cook at low heat for 15 minutes.
- Fill chayote shells with the mixture. Sprinkle with crumbs & dot with butter. Bake in preheated 375 deg oven until crumbs are golden brown.
- (Note: To me chayote squash taste a bit like apples, after it's cooked.).
Nutrition Facts : Calories 149.5, Fat 7.5, SaturatedFat 3.7, Cholesterol 38.5, Sodium 3012.3, Carbohydrate 9.1, Fiber 2.3, Sugar 2.9, Protein 12
CHAYOTE SQUASH WITH RED PEPPERS AND GINGER
This is a combination of several recipes I found. Thought it turned out well, so here it is. Great easy side dish with a little kick of spice.
Provided by captgeo18
Categories Side Dish Vegetables Squash
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium heat, melt butter in the hot skillet, and stir chayotes, sugar, garlic, red pepper flakes, and ginger into butter. Cook, stirring frequently, until chayotes are tender, about 15 minutes; season with salt and black pepper.
Nutrition Facts : Calories 54 calories, Carbohydrate 6.6 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 2 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 23.3 mg, Sugar 2.3 g
CHAYOTE CASSEROLE WITH GROUND PORK
Number Of Ingredients 11
Steps:
- 1. In a large pan of salted boiling water, cook the chayotes over medium heat until tender, about 25 minutes. Drain and cool under running water. Peel off the thin skin and slice crosswise. Reserve in a bowl. 2. Preheat oven to 350°. Grease an ovenproof casserole dish. Heat the oil in a skillet and cook the ground pork until no longer pink. Add the onion and red pepper. Cook, stirring, until tender, about 5 minutes. Add the reserved chayote and the remaining ingredients, except the cheese. Stir to mix. Bring to a boil and cook for 1 minute. 3. Transfer the vegetables to the casserole dish. Sprinkle the cheese on top. Bake until completely heated through and the cheese is melted, about 20 minutes. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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