STUFFED CHAYOTE RECIPE
Use our Stuffed Chayote Recipe for an unforgettable family dish! We bet you'll be asked to make this deliciously cheesy Stuffed Chayotes Recipe again!
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Bring 2 quarts salted water to boil in large saucepan. Add chayotes; cook 4 minutes or until crisp-tender. (Do not overcook.) Drain chayotes; pat dry. Cover each of 8 of the chayote slices with 1 cheese slice; sprinkle with desired amount of crushed red pepper. Top with remaining chayote slices. Set aside.
- Beat egg whites in small bowl with electric mixer on high speed until soft peaks form. Add 1 of the egg yolks and 2 tsp. of the flour; beat on low speed just until blended. Discard remaining 3 egg yolks or reserve for another use. Dip chayotes into remaining flour, turning to evenly coat both sides. Pat slices gently to remove excess flour, then dip into egg white mixture.
- Heat oil in large saucepan on medium-high heat. Carefully add chayotes, 1 at a time, to hot oil; cook 1 minute on each side or until golden brown on both sides. Drain on paper towels.
Nutrition Facts : Calories 310, Fat 26 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 135 mg, Sodium 220 mg, Carbohydrate 10 g, Fiber 2 g, Sugar 1 g, Protein 11 g
SHRIMP-STUFFED MIRLITON
Mirliton -- also known as chayote -- is a light green, slightly pear-shaped squash that's a staple in Louisiana. This crab and shrimp-stuffed version is a dish often found in restaurants. Go to a specialty supermarket to hunt down the squash and celebrate your next holiday New Orleans style.
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F. Put the mirliton halves cut-side down in a 9-by-13-inch baking dish. Add 1 cup of water, cover tightly with foil and bake until soft, cooked through and easily poked with a fork, about 1 hour 15 minutes. Set aside until cool enough to handle, about 20 minutes. (Leave the oven on.) Scoop out the pulp--making sure to leave a 1/4-inch border all around--then chop the pulp and reserve. Discard the water from the baking dish and return the scooped-out mirliton halves cut-side down.
- Meanwhile, melt 6 tablespoons of the butter with the Cajun seasoning in a large skillet over medium-high heat. Add the celery, garlic, bell pepper, onion and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are soft and just begin to brown, 7 to 8 minutes. Add the sausage, hot sauce and tomatoes and cook, stirring, until the sausage is warmed through and the tomatoes start to release their juices, about 3 minutes. Add the crab, shrimp and reserved mirliton pulp and continue cooking until heated through, 2 to 3 minutes.
- Microwave the remaining 2 tablespoons butter in a small microwave-safe dish until melted, about 30 seconds. Add the breadcrumbs and parsley and stir until well combined.
- Turn each mirliton half over so the cut side is facing up. Stuff each with about 1/2 cup of the crab and shrimp mixture--it will seem like a lot, but that's OK. Sprinkle with the breadcrumb mixture and bake until the shrimp are cooked through and the breadcrumbs turn a deep golden brown, 10 to 12 minutes. Serve with additional hot sauce if desired.
STUFFED CHAYOTE SQUASH
Provided by Food Network
Time 1h5m
Number Of Ingredients 6
Steps:
- Slice chayotes in half. Boil in salted water for about 30 minutes. Scoop out seeds and discard. Scoop out flesh and mix with all other ingredients except cheese. Saute with olive oil. Stuff Sauteed vegetables in squash halves, then bake in 325 degree F oven for about 20 minutes. Sprinkle with cheese and serve.
BAKED CHAYOTE SQUASH
Cheesy, custardy stuffed squash with bread crumbs on top. This dish is great as a side with beans, meat, and rice, Central American-style.
Provided by Dom's Kitchen
Categories Side Dish Vegetables Squash
Time 1h40m
Yield 4
Number Of Ingredients 8
Steps:
- Place the chayote into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until very tender, 45 to 50 minutes. Drain and allow to steam dry for a minute or two.
- Preheat an oven to 375 degrees F (190 degrees C).
- Remove the seed and seed membrane from the chayote using a spoon; discard. Scoop out as much of the remaining pulp as possible into a bowl without puncturing the shell. Pat the shell dry with a paper towel and place in a baking dish; set aside. Squeeze the excess water from the reserved pulp. Stir in the butter, egg, heavy cream, Parmesan cheese, and 2 tablespoons Cheddar cheese until well-blended. Fill each of the chayote shells with the pulp/cheese mixture. Sprinkle the remaining 1 1/4 cup Cheddar cheese on top, followed by the bread crumbs.
- Bake in the preheated oven until heated through and the cheese has melted, 35 to 45 minutes.
Nutrition Facts : Calories 377.3 calories, Carbohydrate 21.3 g, Cholesterol 120.4 mg, Fat 25.8 g, Fiber 6.3 g, Protein 16.7 g, SaturatedFat 15.2 g, Sodium 466 mg, Sugar 1.2 g
CHAYOTES RELLENOS AL QUESO (CHAYOTES STUFFED WITH CHEESE)
Steps:
- Split chayotes lengthwise in half. Put them in kettle of cold water with salt to taste. Bring to boil and let simmer about 10 minutes. Do not overcook or the vegetable will become mushy. Drain and run briefly under cold water. Drain again.
- Using spoon or melon-ball cutter, scoop out flesh and seeds of each half, leaving shell about eighth of an inch thick or slightly thicker. Set the shells aside. Chop flesh and seeds fine. There should be about one cup.
- When ready to cook, preheat oven to 425 degrees.
- In mixing bowl combine the chopped pulp with cup of bread crumbs, two cups of cheese, egg, garlic, scallions, pepper flakes, salt and pepper to taste.
- Use this mixture to fill chayote halves. Pile filling up and smooth over.
- Combine remaining half cup of cheese with remaining half cup of bread crumbs. Sprinkle tops with mixture, patting to help it adhere. Dot tops of each half with butter.
- Arrange stuffed halves on lightly buttered baking dish. Place in oven and bake 20 minutes.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 8 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 14 grams, Sodium 694 milligrams, Sugar 6 grams, TransFat 0 grams
CHAYOTES STUFFED WITH BEEF OR PORK
Make and share this Chayotes Stuffed With Beef or Pork recipe from Food.com.
Provided by Jackie 6
Categories Spanish
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Wash chayotes & bring to a boil in salted water. Reduce heat to moderate, cover & boil about 1 hour, or until fork tender.
- In a heavy pot, heat oil. Add next 4 ingredients & stir constantly over high heat until meat losses it's red color.
- Reduce heat to moderate. Add next group of ingredients, mix, cover & cook for 45 minutes, stirring occasionally.
- Drain chayotes, remove cores & fibrous part under core. Scoop out the pulp, being careful not to break the shells. Place shells on an aluminum cookie sheet. Mash the pulp immediately & add to pot. Mix & cook at low heat for 15 minutes.
- Fill chayote shells with the mixture. Sprinkle with crumbs & dot with butter. Bake in preheated 375 deg oven until crumbs are golden brown.
- (Note: To me chayote squash taste a bit like apples, after it's cooked.).
Nutrition Facts : Calories 149.5, Fat 7.5, SaturatedFat 3.7, Cholesterol 38.5, Sodium 3012.3, Carbohydrate 9.1, Fiber 2.3, Sugar 2.9, Protein 12
STUFFED CHAYOTES (CHAYOTES RELLENOS)
Chayote is a vegetable that resembles a cactus on the outside. It has fine small torns and white on the outside. Grows extensively in the Caribbean and also in areas as Florida and Louisiana. The flesh is delicate and similar to summer squash.
Provided by l0ve2c00k
Categories Vegetable
Time 1h15m
Yield 12 halves
Number Of Ingredients 7
Steps:
- In a large pot, boil halved chayotes until tender.
- In a large pan, add OO or non stick spray. Add tomato sauce and sofrito. Let simmer in medium heat for about 5 minutes.
- Add meat and season with adobo.
- When chayotes are done, remove the flesh in the middle area.
- Add this flesh to the meat.
- Stuff chayotes with meat.
- Cover with slice of cheese.
- Place in oven for 35 minutes @ 350°F
- Remove from oven and serve.
Nutrition Facts : Calories 182.1, Fat 12.2, SaturatedFat 5.7, Cholesterol 39.3, Sodium 285.9, Carbohydrate 6.5, Fiber 1.9, Sugar 2.3, Protein 12.2
CHAYOTE WITH CHEESE (STUFFED & BAKED)
A Chayote dish to add variety to your meal. Note:When I made this I also added some garlic powder along with the salt & pepper. I used mexican blend cheese for the cheese, It was delicious. When boiling the chayote be sure to cook it until really tender so that is is easy to scoop out of the shell. Note: I have found that most of the time the Chayote takes longer to cook than 15 minutes because of size or age.
Provided by Barb G.
Categories Cheese
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 73.6, Fat 4.2, SaturatedFat 2.2, Cholesterol 54.1, Sodium 46.2, Carbohydrate 7.2, Fiber 2.2, Sugar 2.9, Protein 2.7
CHORIZO-STUFFED CHAYOTE SQUASH
Steps:
- Preheat the oven to 400°F.
- Bring a large pot of salted water to a boil. Add the chayotes and boil for 50 minutes, or until tender when pierced with a fork. Drain the chayotes and let them cool slightly. Then cut the chayotes in half, removing and discarding the pit from each one. Carefully scoop out the flesh from each chayote and transfer it to a small bowl. Transfer the empty chayote skins to a baking sheet.
- Cook the chorizo in a dry medium sauté pan over medium-high heat for 5 minutes, or until browned. Add the onion and garlic and cook for 8 minutes, or until the onion is translucent. Add the chayote flesh and half of the Manchego cheese, and stir to combine and melt the cheese. Season the filling to taste with salt and pepper, and remove from the heat.
- Scoop the filling into the chayote skins, dividing it equally. Top with the remaining Manchego cheese, and sprinkle with the bread crumbs. Bake for 15 minutes, or until the cheese bubbles.
More about "stuffed chayote recipes"
BAKED CARIBBEAN STUFFED CHAYOTE - TASTEEFUL RECIPES
From tasteefulrecipes.com
Cuisine CaribbeanCategory Side DishServings 6
- Cut the chayotes in half, remove the seed and place in pot of boiling water. Add salt and boil for 20-30 minutes.
GOLDEN STUFFED CHAYOTES RECIPE - CORINNE TRANG - FOOD …
From foodandwine.com
- Lay the chayotes on a work surface; cut them in half horizontally and pit them. Bring a large pot of lightly salted water to a boil. Add the chayotes and cook over high heat until just tender, about 15 minutes. Drain and let cool slightly. Using a melon baller or small spoon, scoop out the center of the chayotes, leaving a 1/4-inch shell. Transfer the shells to a large baking dish. Finely chop the flesh.
- In a small pitcher, whisk the milk with the flour until smooth. Melt the butter in a large skillet. Add the bacon and cook over moderate heat, stirring, until crisp, about 3 minutes. Add the onion and garlic and cook, stirring, until softened, about 4 minutes. Whisk the milk again and add it to the skillet. Cook over moderate heat, stirring, until the sauce thickens, about 1 minute. Add the chopped chayote and cook over moderate heat, stirring often, until the excess liquid evaporates, 7 to 8 minutes. Add half of the cheese and the parsley and season with salt and pepper. Season the chayote shells with salt and pepper. Mound the filling in the shells and sprinkle with the remaining cheese. Transfer the stuffed chayotes to a baking sheet.
- Preheat the oven to 450°. Bake the stuffed chayotes for about 25 minutes, or until golden and bubbling. Let stand for 10 minutes before serving.
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