Best Baked Stuffed Chayote Recipes

CHAYOTE WITH CHEESE (STUFFED & BAKED)

Steps:

• Cut the chayotes in half, place in boiling salted water and cook until tender, approximately 15 minutes.
• Scoop out the pulp and reserve the shells.
• Chop the pulp and drain.
• Mince the onion and slowly fry in butter or olive oil until transparent.
• Add the pulp of the chayote and season to taste with salt & pepper.
• Add the 2 beaten eggs over the mixture and cook over low heat for a few minutes, mixing well until done.
• Stuff the chayote shells and top with grated cheese.
• Place in hot oven, 400 degrees until cheese is melted & golden.

BAKED STUFFED MIRLITONS (CHAYOTE OR VEGETABLE PEARS)

Steps:

• Preheat oven to 350F.
• Soak the dry toast/stale bread in water; squeeze out and set to the side.
• Cut vegetables in half lengthwise; remove seed in center.
• Boil in water until tender.
• Scoop out and and mash or chop; reserve the shell for stuffing.
• Saute the onions, garlic until translucent; add the ground pork and cook to a light brown.
• Add 1 cup of water and cook slowly.
• Add the drained and mashed or cut up vegetable and the toast/bread to the sausage mixture.
• Mix well, season to taste with salt and pepper and fill reserved shells.
• Sprinkle with bread crumbs and dot with butter.
• Bake until crumbs brown, approximately 30 minutes.

BAKED STUFFED CHAYOTE

Steps:

• 1. 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. 2. 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. 3. 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. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.