Baked Stuffed Chayote Food

BAKED CARIBBEAN STUFFED CHAYOTE

Steps:

• Cut the chayotes in half, remove the seed and place in pot of boiling water. Add salt and boil for 20-30 minutes.
• Drain the chayotes when they are cooked.
• Using a spoon, remove the insides and set aside.
• In a skillet/pan over medium-high heat, cook the sliced bacon or ham.
• Add the bell pepper, onion, garlic, pimento pepper, chayote, bread, oil. Mix everything together, being sure crumb together.
• Once everything crumbed together, mix in the salt, dried thyme and dried parsley.
• Cook for 5-7 minutes. Then set aside.
• Preheat the oven to 200°C/400°F.
• Place the chayote shells on a baking tray lined with parchment paper. Fill each chayote equally with the filling then top with the cheddar cheese.
• Bake for 30-40 minutes then let it cool before enjoying.

STUFFED CHAYOTE RECIPE

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.

BAKED CHAYOTE SQUASH

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.

CHAYOTE WITH CHEESE (STUFFED & BAKED)

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.

STUFFED CHAYOTE SQUASH

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.

SEAFOOD-STUFFED MIRLITON/CHAYOTE

Steps:

• Steam or boil the mirlitons until the flesh is just tender -- try not to overcook or the shell will fall apart. (Seven minutes in the microwave, 10 minutes in salted boiling water on the stovetop.) Cool slightly and scoop out the flesh, leaving a 1/4-inch shell. Set the flesh aside.
• Saute the onion, garlic, celery and parsley in the butter and olive oil over medium-low heat for about 20 minutes until very tender, adding chicken broth if the vegetables become dry and begin to stick. Add the squash and mash with a potato masher. Cook until squash liquid evaporates.
• Stir in the shrimp and crabmeat and cook until most shrimp are pink, about 2 minutes. Add enough bread crumbs to absorb any liquid in the mixture. Fill the mirliton shells with the mixture. Sprinkle with additional crumbs and dot generously with butter.
• Bake at 350 degrees for about 20 minutes until topping is crisp and golden.

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.

CHAYOTES STUFFED WITH BEEF OR PORK

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.).

BAKED STUFFED CHAYOTE

Steps:

• 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.