Prep 20 mins
Cook 10 mins
I don't know if chayote is well known in the U.S., but let me tell you, it has a very delicate taste,and is an almost sweet-flavored vegetable, which if not overpowered by any other ingredient, will delight your taste buds.
- 3 bigger sized chayotes
- 1 tablespoon finely diced onion
- 1⁄4 cup grated mild flavored cheese (your favorite meltable)
- 1⁄4 cup butter
- 3 tablespoons breadcrumbs
- 1 dash ground cinnamon
- 1 dash granulated sugar
- salt, to taste,about a teaspoon
- butter, for greasing baking pan
- Cook chayotes in water with salt.
- Halve chayotes horizontally carefully so as not to tear outer peel at this stage.
- Scoop out the pulp, discard pit and keep the hollowed out halves.
- Dice the scooped out chayote pulp and mix with onion, cheese and salt to taste if needed.
- Fill in the chayote halves with previous mixture.
- (Optional-- if scooping out pulp and watching out for not tearing outer peel sounds like much bother, just scoop out, discard peel, mash, and proceed with rest of recipe).
- Place in a previoulsy greased pan.
- Sprinkle with bread crumbs, cinnamon, and sugar.
- Bake on high temperature until bread crumbs are browned.