Chayote Squash With Panela Cheese And Tomatillo

1. 1

   Heat water in a saucepan and add the chayote squash when it starts to boil. Cook approximately 20-30 minutes, until softened. Remove from water and let cool.

2. 2

   Grill the tomatillos on low heat until brown all over in spots. Grill the chiles and garlic for 1 minute.

3. 3

   Blend the tomatillos, chiles, and garlic together in the blender. Set aside.

4. 4

   Remove the flesh from the chayote squash, leaving the shell intact. Cut the flesh into cubes, removing the more fibrous strings near the center. Add to the tomatillo puree.

5. 5

   Fill the chayote shells with the flesh and sprinkle with cheese. Broil for a few moments or microwave for a few seconds until the cheese melts. Serve over refried beans.

* Per serving · 4 servings · Values may vary.

No additional tips available.