Manchego Chayote & Tomatillo in Sweet Potato Broth
By
Tiffany Bannworth
@MissAnubis
1
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.
If you would like to make a milder version of this dish, swap out the manchego for monterrey jack and cheddar.
Ingredients
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DISH
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1 qtsweet potato broth (will explain)
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3chayotes, peeled, pitted, and sliced
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6tomatillos, fresh, sliced
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1banana pepper, seeded and sliced
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1 cmanchego cheese, sliced
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3 Tbspsour cream
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1 Tbspdark brown sugar
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TOPPING
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1avocado, sliced and sprinkled with seasoned salt
How to Make Manchego Chayote & Tomatillo in Sweet Potato Broth
- 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.
