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Baked Stuffed Chayote |
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Serves: 4
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(Chayote Relleno)
Category: Squash
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.
2 medium chayote squash, halved lengthwise
1 tablespoon olive oil or unsalted butter
1 medium white onion, chopped
1 medium tomato, finely chopped
2 tablespoons bread crumbs
1/2 teaspoon salt, or to taste
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1 tablespoon chopped fresh flat-leaf parsley
1/2 cup shredded cheddar cheese
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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.
Baked Stuffed Chayote is from the Cook'n in Mexico collection. Click here to get this CD or download the recipes right now!
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