 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
Ingredients:
1 cup(s) chayote chopped |
4 jalapeno chilies seeded and finely chopped |
2 clove(s) garlic finely chopped |
1 large onion finely chopped |
1 cup(s) butter |
1 tablespoon(s) fresh cilantro snipped |
1/2 teaspoon(s) dried thyme leaves |
1 teaspoon(s) salt |
1/2 teaspoon(s) dried sage leaves |
9 cup(s) cubed corn bread |
1 cup(s) chopped pecans |
Directions:
1. Cook and stir chayote, chilies, garlic and onion in margarine in 10-inch skillet until chayote is tender. Stir in cilantro, salt, thyme and sage until well blended. Stir in about 1/3 of the corn bread cubes. Turn mixture into deep bowl. Add remaining corn bread cubes and the pecans; toss.
|
|