Manchego Chayote & Tomatillo in Sweet Potato Broth

Name: Manchego Chayote & Tomatillo in Sweet Potato Broth
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6-8
Cuisine: Mexican
Ingredients: DISH; 1 qt sweet potato broth (will explain); 3 chayotes, peeled, pitted, and sliced; 6 tomatillos, fresh, sliced; 1 banana pepper, seeded and sliced; 1 c manchego cheese, sliced; 3 Tbsp sour cream; 1 Tbsp dark brown sugar; TOPPING; 1 avocado, sliced and sprinkled with seasoned salt

By Tiffany Bannworth
@MissAnubis

If you have never tried chayote or tomatillo before, this is the dish to get you hooked. My boys like to each the chayote raw. It has an almost apple/pear taste and definitely texture.

If you would like to make a milder version of this dish, swap out the manchego for monterrey jack and cheddar.

Rating:

★★★★★ 1 vote5

Comments:

8 Comments

Serves:

6-8

Prep:

10 Min

Cook:

30 Min

Ingredients

DISH
1 qt

sweet potato broth (will explain)
3

chayotes, peeled, pitted, and sliced
6

tomatillos, fresh, sliced
1

banana pepper, seeded and sliced
1 c

manchego cheese, sliced
3 Tbsp

sour cream
1 Tbsp

dark brown sugar
TOPPING
1

avocado, sliced and sprinkled with seasoned salt
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How to Make Manchego Chayote & Tomatillo in Sweet Potato Broth

Step-by-Step

To 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.
To 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.
Then remove lid and add manchego, sour cream, and dark brown sugar. Stir and allow to thicken for about 5 minutes more.
To dish, I like to serve over seasoned rice with salted avocados atop. You may even like a fresh squeeze of lime.

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