Chayote Casserole

3 medium chayote’s, sliced
1/2 oregano
1 tea cumin
1 tb vegetable oil
1 medium onion, thinly sliced
1 jalapeno, minced
3 large poblano chilies, cut in thin strips
28 oz canned diced tomatoes, drained
8 oz pepper jack cheese, shredded


  1.  preheat oven to 375º. Prepare a 9×13 baking dish
  2. place chayotes and spiced in saucepan with enough water to cover. Bring to boil, stir occasionally. Reduce to medium low and simmer 10 minutes. Drain and set aside.
  3. Heat oil in skillet on medium heat, add poblano chilies an onions, cook 5 minutes, stirring occasionally. Stir in jalapenos and tomatoes.
  4. in baking pan layer half chayotes and half poblano/tomato mixture, then half the cheese; repeat.
  5. Bake 25-30 minutes until heated through


Servings:  6          Net Carbs:  8.2


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