• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 4
    OK

    Mini Chayote Casseroles

    What’s better than a warm, gooey casserole? One that is just for you! Mini Chayote Casseroles have all you love of the original and more: sautéed chayote, minced jalapeño, habanero jack cheese, and toasty bread crumbs. 


    Ingredients
    1
    teaspoon
    Olive Oil
    1
    tablespoon
    minced jalapeño
    3
    cups
    cubed chayote
    1
    cup
    chopped red pepper
    1
    cup
    chopped zucchini
    1/2
    cup
    chopped green pepper
    1
    teaspoon
    salt
    1
    teaspoon
    freshly cracked black pepper
    1
    cup
    bread crumbs
    2
    cups
    shredded habanero jack cheese
    Directions
    Preheat oven to 350F.
    In a sauté pan on medium-high heat add olive oil, jalapeño, chayote, red peppers, zucchini, green peppers, salt and pepper. Sauté until chayote and peppers have softened, about 15 minutes.
    Place 1 tablespoon of bread crumbs at the bottom of each ramekin and top with 1/4 cup of chayote mixture.
    Top each ramekin with 1/4 cup of cheese, then repeat the process until all ingredients have been used.
    Transfer ramekins to oven for 20 minutes, until cheese is bubbly and chayote is crisp on edges. Serve warm.

    The base number of servings for this recipe is 4
    OK

    Categories 

    Family-friendlyEasy

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