Go Back Email Link

Baked Stuffed Chayote

Chayote Relleno This is a traditional chayote dish that's prepared throughout Mexico. It can be served as a first course or as a side dish to meats and poultry.
Deel op Facebook Print Recipe

Ingredients

Makes 4 servings

  • 2 medium chayotes halved lengthwise
  • 1 tablespoon olive oil or unsalted butter
  • 1 medium white onion chopped
  • 2 medium garlic cloves finely chopped
  • 1 medium tomato finely chopped
  • 2 tablespoons bread crumbs
  • ½ teaspoon salt or to taste
  • ½ teaspoon dried oregano Mexican variety preferred, crumbled
  • 1 tablespoon chopped fresh flat-leaf parsley
  • ½ cup shredded cheddar cheese

Instructions

  • Bring a large pot of water to a boil and cook the chayotes until tender when pierced with the tip of a sharp knife, about 25 to 30 minutes.
  • Drain and cool.
  • Scoop out the centers of the chayotes with a melon-baller, leaving a 1⁄2-inch edge with the shell.
  • Reserve the shells and coarsely chop the flesh.
  • Preheat the oven to 350°.
  • Heat the oil in a large skillet and cook the onion and garlic until softened, about 3 minutes.
  • Add the tomato and cook until the juices reduce and the mixture is nearly dry.
  • Stir in the chopped chayote, bread crumbs, salt, and oregano.
  • Spoon the mixture into the reserved shells.
  • Mix the parsley and cheese together and divide it evenly over the stuffed shells.
  • Press lightly to make the cheese stick.
  • Put the shells on a foil-lined baking sheet and bake until heated through and the cheese is melted, 20 to 25 minutes.

Notes & Wine Advice

Serve hot.
--------------------------------------------------------------------------------------------------
Course; Side Dish
Cuisine; Mexican