How To make Chayote Relleno
3 sm Chayotes (about 6 ounces
-each) 1/2 c Almonds
1/2 c Sugar
3 Eggs
1 tb Brandy
1 ts Vanilla
2 tb Milk or cream
1 pn Nutmeg
1 1/2 c Sponge cake or pound cake,
-crumbled into fine crumbs, Plus 2 tablespoons for -topping (see note) 1/2 c Golden sultana or black
-raisins 3 tb Slivered almonds
1 c Softly whipped cream, barely
-sweetened This is a use for chayote that I would never have thought of, but it sounds really good. I love to shock people with the unexpected, such as serving these stuffed chayote shells for dessert. In this recipe, chayote's delicate texture and taste combine with almonds, sugar, brandy, eggs, cream, raisins and sponge cake to make an elegant pudding-like filling for the pale-green shells. They are abso- lutely delicious and something you might have been served in one of the fine old households of colonial Mexico. Cut the chayote in half lengthwise and steam for 35 minutes, or until just tender. Do not overcook--you don't want the shells to collapse when you scoop them out. Meanwhile, combine the almonds and sugar in a food processor and grind until the almonds are fairly fine. Preheat oven to 375 degrees F. When the chayote is cooked and cool enough to handle, remove the seed, and scoop out the pulp, leaving a 1/2-inch-thick shell. Set aside. Place the chayote pulp in the processor with the ground almonds; add eggs and process to a puree. Add the brandy, vanilla and milk or cream. Blend. Pour mixture into a bowl and stir in nutmeg, cake crumbs and raisins. Spoon the pudding mixture into the chayote shells (you will have about 1 1/2 cups left over) and place them in a greased baking dish. Sprinkle
slivered almonds and reserved cake crumbs over the tops. Bake stuffed shells for 30 minutes. Pour remaining pudding mixture into a greased loaf pan and bake for 25 minutes. Serve warm, topped with whipped cream. Serves 6 lucky people. (The pudding loaf serves 4.) Note: I cheat and buy a frozen pound cake to use for this recipe. PER SERVING: 420 calories, 10 g protein, 54 g carbohydrate, 20 g fat (7 g saturated), 192 mg cholesterol, 141 mg sodium, 3 g fiber. From an article by Jacquiline Higuera McMahan in the San Francisco Chronicle, 6/2/93. Posted by Stephen Ceideburg
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CHAYOTES RELLENOS DE ATÚN, ¡Fácil, rápido y delicioso!
Hoy les traemos unos deliciosos chayotes rellenos de atún con queso gratinado (opcional), una receta perfecta para estas semanas de cuaresma; económica y ¡fácil de preparar!
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CC English: Salvadorian Chayote Rellenos, Güisquiles Rellenos Salvadoreños.
Hello my friends, welcome back to my channel Cooking with Silvia (Cocinando con Silvia) this recipe came from El Salvador, and is very delicious and easy do prepare. I hope you like it.
Thank you so much.
Hola amigos, bienvenidos a mi canal Cocinando con Silvia. Esta receta viene de El Salvador, y es muy deliciosa y fácil de preparar. Espero que les guste.
Muchas gracias.
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Taco Tuesday: Give Chayote a Chance
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Chayote is bland, you say. Tasteless. Pointless. A little weird.
I’ll concede some of that. But have you ever tried chayote that’s been high-heat roasted?
Changes everything. The heat concentrates all of chayote’s light flavor and juicy texture, bringing out attributes we’ll underscore here with an herby, spicy green adobo and a spark of lime juice.
Add some fresh goat cheese and spoon it all onto a warm tortilla, and you have a flavor-packed taco filling that skews toward the lighter side.
Quick note: the jar of adobo you’ll make will last for months in the refrigerator, and you can use it on everything from scrambled eggs to salad dressing. Oh, and pasta. It’s *great* on pasta.
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CÓMO HACER RELLENOS DE GUISQUIL SALVADOREÑOS???????? receta típica
☀️ HOLA MIS QUERIDOS AMIGOS, feliz año nuevo a todos☀️ hoy les traigo esta receta tipica de rellenos de guisquiles, pronto traeré los demas rellenos. ! muchas gracias por ver este video.
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Ingredientes ????????????
3 guisquiles
4 huevos (yemas y claras separadas)
1 queso fresco
3 cds de harina todo uso
Consome al gusto
Sal al gusto
Para la salsa:
4 tomates
3 dientes de ajo
Medio Chile verde
Media cebolla
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