Manchego Chayote & Tomatillo in Sweet Potato Broth

Tiffany Bannworth


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.


★★★★★ 1 vote

10 Min
30 Min


  • 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

  • 1
    avocado, sliced and sprinkled with seasoned salt

How to Make Manchego Chayote & Tomatillo in Sweet Potato Broth


  1. 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.
  2. 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.
  3. Then remove lid and add manchego, sour cream, and dark brown sugar. Stir and allow to thicken for about 5 minutes more.
  4. To dish, I like to serve over seasoned rice with salted avocados atop. You may even like a fresh squeeze of lime.

Printable Recipe Card

About Manchego Chayote & Tomatillo in Sweet Potato Broth

Course/Dish: Other Main Dishes
Regional Style: Mexican
Dietary Needs: Vegetarian

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