Tuesday, September 8, 2009
I had the idea to making a frittata with the extra chayote I had in the fridge. That's when I notice the wonton wrapper I needed to use up as they were about to expire in a few days. I had to use them up. I turned them into little cups using a mini-muffin pan I had. They're pretty useful for quite a lot of recipes that require an appetizer.
I had lightly prebaked the wonton cups in the oven to help set their shape first. Then I chopped up some chayote and mixed them with some chopped green onions and a couple of beaten eggs. Baked it in the oven until they were fully cooked.
Another delicious little appetizer.
Makes 12 mini cups.
Mini Chayote Quiche Cups
1 chayote - peeled and chopped into bits
2 green onions - chopped
2 eggs - beaten
Note 1: you will need a mini muffin pan or something round with a 1-inch diameter.
Note 2: To avoid getting the sticky reside of the chayote on you hand, wear a rubber glove or plastic produce bag, then rise with some cold water before cutting into pieces.
Preheat your oven to 350˚F
Lightly grease the mini-muffin pan and carefully place the wonton wrappers inside the molds.
Fold and lightly crease the wonton wrappers to the edges. Baked in the oven for 2 minutes for let the wrappers harden.
Then remove from the oven and let it cool.
In a bowl, mix together the egg, chayote, green onion and season with a little salt and pepper.
Divide the mixture among the 12 wonton cups.
Bake in the oven for 20-min. Serve warm.