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."
 
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photo by Oliver  Fischers Mo photo by Oliver  Fischers Mo
photo by Oliver Fischers Mo
photo by Oliver  Fischers Mo photo by Oliver  Fischers Mo
Ready In:
50mins
Ingredients:
6
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. SO easy and so good. I too have never made chayote before, but got some in our food co-op. This was a perfect starter recipe. I added the garlic as suggested and it had wonderful flavor!
     
  2. I've never cooked chayote before and this was a good recipe to begin with. I allowed the onions to cook a little longer until they were slightly brown to enhance the flavor, added some cumin to the mix, and used shredded cheddar cheese. I also used a potato masher to mash the chayote and onion mix for a smoother consistency. I served the chayote with sour cream and it was a hit with my husband, 2 year old, and myself. I will definately make this again. Thanks!
     
  3. Wow! So Simple, so elegant, so low in calories; so... perfect! Thank You!
     
  4. This was my first time trying chayote, and the recipe turned out very well. I followed Barb's suggestion and added some garlic powder; it was a good addition. It took longer than 15 minutes (maybe 25?) to boil the chayotes, but mine were maybe bigger than normal. This is a nice, uncomplicated recipe, and I recommend it to people who want to see what chayote tastes like. Next time I make it, though, I'll probably add some more spices and maybe some other veggies. Thanks for posting...I had NO idea how to cook these things until I saw your recipe!
     
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