Crusty chayote casserole with poblanos, corn and two cheeses (Chayote con rajas e elote) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 224) by Rick Bayless

  • Monterey Jack cheese
  • cilantro
  • corn on the cob
  • dried oregano
  • breadcrumbs
  • poblano chiles
  • white onions
  • queso añejo
  • Chihuahua cheese
  • dried thyme
  • EYB Comments

    Can substitute any melting cheese for Chihuahua cheese, and Parmesan cheese for queso añejo. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any melting cheese for Chihuahua cheese, and Parmesan cheese for queso añejo. See recipe for variations.

  • Vanessa on December 11, 2011

    I make this with potatoes not chayote, and with canned green peppers. It absolutely rocks. Great for vegetarians and those on hyperthyroid diets, too (they can pick off the cheese if necessary.)

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