Baked Stuffed Chayote


Serves: 4
Total Calories: 361

Ingredients

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

Directions:

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.

Nutritional Facts:

Serves: 4
Total Calories: 361
Calories from Fat: 72

This Baked Stuffed Chayote recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1,000 Mexican Recipes Cookbook:
* Vegetables
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Cauliflower with Tomatoes and Poblanos
Chard and Hominy
Chard with Chickpeas
Chard with Pickled Red Onions
Chard with Poblano Chiles
Chard with Potatoes
Chayote Casserole with Ground Pork
Chayote and Carrots
Chayote and Tomato with Cheese Topping
Chipotle Mashed Potatoes
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Corn with Cheese
Corn with Chipotle Butter
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Eggplant Stuffed with Shredded Chicken
Eggplant with Ranchera Sauce
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Green Chile Strips in Cream with Cheese
Green Chile Strips with Onions and Mushrooms
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