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Grilled Cheese and Chayote
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Ingredients
- ½ cup of cooking oil, divided
- 6 (6-inch) corn tortillas
- 3 güisquiles/Mexican chayote/pear squashes, sliced into thin rounds
- 6 eggs, beaten
- ½ pound of queso fresco, sliced
- ½ pound of Oaxaca cheese, sliced
- 1 medium onion, sliced into rings
- 1 teaspoon of adobo seasoning
- 1 (28-ounce) can chopped tomatoes
- 1/3 cup cilantro, chopped (for garnish)
- ¼ cup queso fresco, crumbled
Preparation
- Add ¼ cup of cooking oil to a large pan and heat over medium flame.
- Wrap corn tortillas in a damp towel or paper towel and heat in the microwave for 30 seconds.
- Take a tortilla and place both queso fresco and Oaxacan cheese slices on one half, then gently fold over the tortilla.
- With two slices of squash, sandwich a slice of queso fresco and Oaxacan cheeses in between.
- Dip the tortilla and the squash into the beaten egg mixture one at a time.
- Cook both sides of the tortilla and squash until golden brown, approximately 5 minutes per side. Remove and place on a paper towel lined plate. Repeat with remaining tortillas and squash. Set aside.
- In the same pan, add remaining 2 tablespoons of cooking oil over medium heat.
- Sautee the onions until soft and translucent, approximately 5 minutes. Add adobo and cook for another minute.
- Add chopped tomatoes and simmer for 10 minutes, making sure to break up the large chunks of tomato with the back of a spoon or spatula.
- Return the tortillas and squash to the pan and simmer for another 5 minutes until heated through.
- Serve over rice and garnish with cilantro and crumbled queso fresco.
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