Now, her is some "down home cookin'," straight from El Salvador! "Can't you hear the music?!"
Ingredients
- Chayote Squash, 4 large or 5 small peeled and hull removed
- Egg, 5 large eggs separated
- Salt, to taste
- Knorr Chicken Bouillon, 1-2 cubes
- Roma Tomatoes, 4 medium
- Onion, 1 large sliced
- Fresh Jalapeño, 1 small or medium (depending on desired taste)
- Fat Free Mozzarella Cheese, 2 cups
- Garlic Powder, 1-2 tsp.
- I Can't Believe It's Not Butter, 2 Tbls. per Guisquil
- PAM
Other Items Needed
- Blender
Directions
1. Start large pot of water, to boil. Once it has reached a rolling boil, add in chayote squash. Once squash has become soft, remove from water and set aside to cool.
2. In large pot, add tomato, onion and jalapeño, with 1 teaspoon of salt, chicken bouillon and garlic powder. Allow to come to a boil and vegetables to become soft. Once they have become soft, remove from water and add all vegetables to blender, also including 1/4 to 1/2 of the water (that was used to boil), depending on how runny you would like your sauce/salsa to be. Blend well and set aside.
3. Take cooled squash, and add some cheese to the center of it (I used about 2-4 Tbls. per Guisquil). Now, add another slice of squash on top of cheese (for reference: I am now calling it Guisquil). Place to the side.
4. In mixer, add egg whites, 1/2-1 tsp. of salt and blend to stiff peaks. Once it reaches stiff peaks, add one yolk at a time and blend until full and thick.
5. In large skillet, add PAM and ICBINB (remember: you're using about 2 Tbls. of ICBINB Spray, per Guisquil). Allow to come to medium heat.
6. Take Guisquil and dip into egg batter and place into skillet over ICBINB Spray. Allow to brown on one side, then flip, allowing this side to brown. Once browned and slightly crispy, remove from skillet, set aside. (Repeat until all Guisquil have been battered and cooked.)
7. Once all Guisquil are cooked, take the same large skillet and add the tomato sauce/salsa. Allow sauce to come to a low boil. Now, add in the Guisquil and allow them to cook with the sauce. Make sure to flip, allowing both sides to absorb the sauce. Once they have been allowed to cook in sauce for about 10 minutes, remove from heat.
8. Serve & Enjoy!
Makes 6-8 servings. 2 Freestyle points per serving.
***Serve with a side of rice. Points for rice are not included in the above point value.***
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