For the second edition of my guess the secret ingredient I present to you this dish.
My mom’s version of this casserole is simpler, but I must admit that I didn’t like much this particular ingredient, that’s why I added chicken and chipotle pepper to spice it up a little bit. Other ingredients for this dish are: heavy cream, cooked ham, mozzarela cheese and our secret ingredient.
I will give a small Tupperware prize to the first person who guesses this secret ingredient.
Hint: this edible plant belongs to the cucurbitaceae family.
Good luck everyone!
I am impressed with the big turn out and all the answers for this guess the secret ingredient post. And though I’d love to give everyone who participated a prize, I can only give one away at a time. What was the secret ingredient? Ladies and gentlemen, meet the humble chayote:
This edible plant (aka christophine, chocho, merliton, Mexican squash) belongs to the same family than squashes, melons and cucumber. My friend Allen wrote an excellent post about them here. I have known these little fellows for many years. In fact, I didn’t really liked them much when I was a kid (only in mole de olla), but like many old ingredients and recipes from my mom’s repertory, I decided to revisited it and give it a second try. This is what I did:
- Boiled 2 chayotes until tender, 45 minutes approx.
- Peeled them, cut them in half, discarded seeds and cut in slices
- Blended some chipotle pepper with 1/2 cup heavy cream and 3 garlic cloves.
- Sauteed some onion, ham and shredded chicken over olive oil. Added the chipotle mix. Seasoned.
- Arranged in a baking dish alternately chayote, mozzarella cheese slices and meat in layers.
- Baked for 25 minutes at 350° F.
I have to say that I like this combination better than the way my mom used to make it (she will have to forgive me, but I am sure she’ll appreciate the feedback next time I call her) The chipotle and the garlic gave the chayotes a lot of flavor and with the chicken addition this is perfect for lunch, or even dinner.
Congratulations Peter, you were the first one to answer correctly and a piece of Tupperware will find its way to the other side of the world in Australia.
Buen provecho!
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LeeAnn Duch
Pumpkin is my guess for the secret ingredient.
LeeAnn Duch
or squash
Samantha M.
I think it’s peanut butter.
Samantha M.
Okay, okay. I had a bad experience with an African Stew involving peanut butter and tomatoes yesterday. I may be a little traumatized.
Let’s say…zucchini!
Peter
Hmmm…calabacitas or chayote..Thats my guess
Jaya K
I’m guessing chayote squash (aka merliton, christophine, etc).
Kim
Hmm, cactus? like nopolitas (sp)
Kim
ok, so that is the wrong plant family, how about pumpkin seed?
Dellene
Hi is it cucumber or zucchini?
Allen
Chayote — you didn’t like when I made it recently and it’s green … got to be chayote
Drew Kime
I’m going to go with watermelon. Just because all the others sound like they’d be good, so I’m going with the one that sounds wrong.
Anne Lossing
I’m going to guess guisquil … one of the major vegetables used by local cooks in my area of Guatemala.
Kim
I’m guessing the sauce is made with butternut squash.
blair
zucchini?
Lidian
I’m going to guess cactus, but what do I know? Not much about this, as you can see!
Viviana
Saphran? (Azafrán) ???
Viviana
Noooo !!! It’s mustard!!!!
Viviana
Pineapple??? My God! I have no idea
Viviana
Mango, jeje.
toontz
I would have to guess pumpkin or squash.
Ryan
I am going to guess at cantaloupe melon!? Or winter melon.
Peter
Hey thanks Ben! I’m very excited by the win…gracias amigo.
Bellini Valli
Someone already guessed cucumber so I am suggesting gourd or bitter melon. It is just fun to participate Ben:D
Allen
Hooray, Ben doesn’t hate chayote after all
Emiline
Oh, man! I’m too late…
Dee
How come Peter won, when he suggested TWO possibilities (calabacita is squash, and chayote is related, but never called that). The next person, JayaK, really nailed it. Your casserole sounds yummy. I don’t mind chayotes, but they take so long to cook, compared to calabacitas, and seem to have less flavor. They are pretty, though. Dee
pixen
I love chayote…
In my family, we julienne it and stir-fry with pounded dried prawns/fresh prawns, eggs and also transparent noodles. Another way, cut into chunks, added into pork rib soup. I found out that the Indians also love chayote.. they cook with curry powder mix. Once i ate with Dhal Curry… it’s delicious!
easy recipes
I just tried your recipe today and it was really tasty!
gina
Did I mention how good this looks?
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