PATASTE CON QUESILLA

Lisa brought this recipe back after her year of teaching in Honduras.

Ingredients:

• 4 chayote squash
• 1 red pepper
• 1 green pepper
• 1/2 onion
• 1 tomato
• 1/2 bunch cilantro, chopped
• salt and pepper to taste
• 1/4 c catsup
• 8 oz monterry jack cheese-sliced thinly
• vegetable oil (preferably Enova Oil)

Directions:

• Slice peeled chayote squash into 1/4inch pieces and boil until soft, approximately 20 minutes.


• Slice peppers, onions and tomato into 1 inch pieces.


• Heat 2 tablespoons of oil in a skillet.


• saute onions in oil until they start to get clear, add green peppers and tomato.


• Stir in catsup, adding more catsup and oil as needed to make a sauce.


• Add cilatro and salt and pepper to taste, reduce heat to low.


• Remove chayote from water, layer in the bottom of 9 1/2 x 13 inch pan.


• Add a piece of cheese on top of each chayote slice, create a second layer with remaining squash and cheese.


• Pour pepper and onion sauce on top of squash.


• Bake at 350 for 30 minutes.

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