Manchego Chayote & Tomatillo in Sweet Potato Broth
If you would like to make a milder version of this dish, swap out the manchego for monterrey jack and cheddar.
- 1 qt
- sweet potato broth (will explain)
- chayotes, peeled, pitted, and sliced
- tomatillos, fresh, sliced
- banana pepper, seeded and sliced
- 1 c
- manchego cheese, sliced
- 3 Tbsp
- sour cream
- 1 Tbsp
- dark brown sugar
- avocado, sliced and sprinkled with seasoned salt
How to Make Manchego Chayote & Tomatillo in Sweet Potato Broth
- 1To have sweet potato broth on hand, I reserve the water I have leftover from boiling sweet potatoes from other recipes. Then I reduce in a pot with a beef broth cube and a chicken broth cube and a little wine for good measure. Store in fridge.
- 2To make dish, place the broth, chayotes, tomatillos, and banana peppers in a lidded pot. Bring to a boil, then reduce to simmer. Leave covered for 20 minutes.
- 3Then remove lid and add manchego, sour cream, and dark brown sugar. Stir and allow to thicken for about 5 minutes more.
- 4To dish, I like to serve over seasoned rice with salted avocados atop. You may even like a fresh squeeze of lime.