Old Slippers (Chancletas - Costa Rica)
3 (3/4 to 1 pound) chayotes
1 tablespoon unsalted butter
1/2 cup coarsely grated mild white Cheddar, Monterey jack or Muenster cheese
1 tablespoon half-and-half
1/4 cup chopped walnuts
1/4 cup seedless golden raisins
1 teaspoon granulated sugar
1 teaspoon vanilla extract
1/4 cup finely grated Parmesan cheese
2 teaspoons seasoned bread crumbs
Drop chayotes into a large pot of boiling water. Reduce heat, cover and boil gently until they are very tender when pierced with a fork, about 45 to 50 minutes. Carefully remove them from the pot with a slotted spoon or tongs to a colander and drain. When they are cool enough to handle, cut cooked chayotes in half lengthwise. Remove flat seeds and any surrounding tough fiber with a paring knife. Scoop out the pulp with a sharp spoon into a large mixing bowl, taking care to preserve the skin and 1/2 inch of pulp to form shells. Set the 6 shells aside. Puree the pulp in a food processor or electric blender, return it to the mixing bowl, and stir in the butter, grated cheese, half-and-half, raisins, sugar and vanilla extract. Carefully spoon the filling into the reserved chayote shells. Sprinkle the Parmesan cheese and bread crumbs over the filled shells. Bake them in a baking dish at 375 degrees F for 15 to 20 minutes, or until the tops of the Old Slippers are golden brown. Serves 3 as an entree or 6 as a side dish.
3 (3/4 to 1 pound) chayotes
1 tablespoon unsalted butter
1/2 cup coarsely grated mild white Cheddar, Monterey jack or Muenster cheese
1 tablespoon half-and-half
1/4 cup chopped walnuts
1/4 cup seedless golden raisins
1 teaspoon granulated sugar
1 teaspoon vanilla extract
1/4 cup finely grated Parmesan cheese
2 teaspoons seasoned bread crumbs
Drop chayotes into a large pot of boiling water. Reduce heat, cover and boil gently until they are very tender when pierced with a fork, about 45 to 50 minutes. Carefully remove them from the pot with a slotted spoon or tongs to a colander and drain. When they are cool enough to handle, cut cooked chayotes in half lengthwise. Remove flat seeds and any surrounding tough fiber with a paring knife. Scoop out the pulp with a sharp spoon into a large mixing bowl, taking care to preserve the skin and 1/2 inch of pulp to form shells. Set the 6 shells aside. Puree the pulp in a food processor or electric blender, return it to the mixing bowl, and stir in the butter, grated cheese, half-and-half, raisins, sugar and vanilla extract. Carefully spoon the filling into the reserved chayote shells. Sprinkle the Parmesan cheese and bread crumbs over the filled shells. Bake them in a baking dish at 375 degrees F for 15 to 20 minutes, or until the tops of the Old Slippers are golden brown. Serves 3 as an entree or 6 as a side dish.
via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/51863-old-slippers-chancletas-costa-rica.html
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