In Belize you will hear the locals talk about a mysterious vegetable called “cho-cho”. This is what they call chayote squash, a vegetable common in Mexico. On the island we serve Cho-Cho and Zucchini Enchiladas. This recipe is PERFECT, if I may say so myself. It serves 6 – 8, and is very easy to make.
Cho-Cho and Zucchini Enchiladas
1 bell pepper
1 package frozen corn
¼ cup cilantro, minced
¾ lb. cheddar or jack cheese
½ cup vegetable oil
1-1/2 lb corn tortillas
2 8-oz cans salsa casera
½ cup tomato paste
2 small (10 oz.) cans canned tomatoes
½ t. white sugar
Preheat the oven to 375 degrees. Dice cho-cho, zucchini, pepper and onion to make ¼ inch cubes. Heat 1-2 T of the oil in a skillet, add the onion and cho-cho, and cook over medium-high heat, stirring occasionally, until tender and lightly browned, about 5 minutes. Add the pepper and zucchini and cook for 1 more minute, then add corn and cook 1 more minute. Remove from heat and season with a little salt. Let cool a little, then add cilantro and grated cheese. Set this aside.
Cover a baking sheet with two layers of paper towels. Heat the rest of the oil in a small frying pan. When hot enough to sizzle a drop of water, fry the tortillas for only 4 seconds on each side. Don’t let them crisp. Lay them on the toweling. When done, blot them again to absorb any excess oil (add oil to pan if necessary). Set these aside also.
For the sauce for the top mix together the salsa, tomato paste (thinned slightly with water before adding), the canned tomatoes, crushed, and the sugar.
Fill each tortilla with the vegetable and cheese mixture, roll it up, and tightly pack the rolled tortillas in the bottom of an oiled pan, one layer only. Pour the tomato/salsa sauce over the whole thing. Sprinkle a small amount of cheese on top.
Bake for 30 minutes, uncovered.
And for a more comprehensive Belize food list, see our island menu.