Cheesy Chayote Bake Recipes

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.

CHEESY CHAYOTE BAKE

Steps:

• Preheat oven to 400ºF. Prepare stuffing as directed on package; set aside.
• Spread chayotes into 13x9-inch baking dish; sprinkle with cheese. Top with stuffing.
• Bake 15 min. or until heated through.

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.

CHAYOTES RELLENOS AL QUESO (CHAYOTES STUFFED WITH CHEESE)

Steps:

• Split chayotes lengthwise in half. Put them in kettle of cold water with salt to taste. Bring to boil and let simmer about 10 minutes. Do not overcook or the vegetable will become mushy. Drain and run briefly under cold water. Drain again.
• Using spoon or melon-ball cutter, scoop out flesh and seeds of each half, leaving shell about eighth of an inch thick or slightly thicker. Set the shells aside. Chop flesh and seeds fine. There should be about one cup.
• When ready to cook, preheat oven to 425 degrees.
• In mixing bowl combine the chopped pulp with cup of bread crumbs, two cups of cheese, egg, garlic, scallions, pepper flakes, salt and pepper to taste.
• Use this mixture to fill chayote halves. Pile filling up and smooth over.
• Combine remaining half cup of cheese with remaining half cup of bread crumbs. Sprinkle tops with mixture, patting to help it adhere. Dot tops of each half with butter.
• Arrange stuffed halves on lightly buttered baking dish. Place in oven and bake 20 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.