Stuffed Chayotes Chayotes Rellenos Recipes

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STUFFED CHAYOTE RECIPE



Stuffed Chayote Recipe image

Use our Stuffed Chayote Recipe for an unforgettable family dish! We bet you'll be asked to make this deliciously cheesy Stuffed Chayotes Recipe again!

Provided by My Food and Family

Categories     Home

Time 40m

Yield 8 servings

Number Of Ingredients 6

16 slices (about 3 medium) chayotes, peeled, cut lengthwise
1 pkg. (8 oz.) KRAFT Monterey Jack Cheese, cut into 8 slices
1/8 to 1/4 tsp. crushed red pepper
4 eggs, separated
1/2 cup flour, divided
2 cups vegetable or canola oil

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.

Nutrition Facts : Calories 310, Fat 26 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 135 mg, Sodium 220 mg, Carbohydrate 10 g, Fiber 2 g, Sugar 1 g, Protein 11 g

CHAYOTES RELLENOS (GUATAMALA)



Chayotes Rellenos (Guatamala) image

Provided by gladysdinletir

Time 2h

Yield 12

Number Of Ingredients 7

6 chayotes (about .5 pound each)
2 tablespoons butter
1/2 onion, finely chopped
2 cloves garlic, finely chopped
4 eggs, well beaten with salt
6 ounces queso fresco, crumbled
Monterey Jack cheese

Steps:

  • Cover the chayotes with water, bring to a boil, and let them cook over a medium flame until they are tender (about 1 hour). Drain and allow to cool. Cut the chayotes in half, and scoop out the flesh carefully. Mash the flesh well and leave it to drain in a colander for a few minutes. Preheat the oven to 400 degrees F. Melt the butter and cook the onion and garlic gently, without browning, until they are soft. Add the eggs, and stir them as you would for scrambled eggs until they are just set. Add the mashed chayote and let the mixture dry out a little over a low flame (about 1 minute). Stir the crumbled cheese into the mixture, and stuff the chayote shells. Place on an ovenproof dish. Place a strip of Monterey Jack cheese on each chayote half, and cook in a 400 degrees F oven for about 15 minutes. NOTE: Queso fresco is available in most Latin markets that carry Mexican foods. It is a soft, salty cheese that looks sort of like compressed cottage cheese.

CHAYOTES RELLENOS AL QUESO (CHAYOTES STUFFED WITH CHEESE)



Chayotes Rellenos al Queso (Chayotes stuffed with cheese) image

Provided by Craig Claiborne

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 10

3 chayotes, about 3/4 to 1 pound each
Salt to taste, if desired
1 1/2 cups fine fresh bread crumbs
2 1/2 cups finely grated Muenster cheese
1 egg, lightly beaten
2 teaspoons finely minced garlic
1/4 cup finely chopped scallions
1/4 teaspoon dried hot red pepper flakes
Freshly ground pepper to taste
2 tablespoons butter

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.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 8 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 14 grams, Sodium 694 milligrams, Sugar 6 grams, TransFat 0 grams

STUFFED CHAYOTES (CHAYOTES RELLENOS)



Stuffed Chayotes (Chayotes Rellenos) image

Chayote is a vegetable that resembles a cactus on the outside. It has fine small torns and white on the outside. Grows extensively in the Caribbean and also in areas as Florida and Louisiana. The flesh is delicate and similar to summer squash.

Provided by l0ve2c00k

Categories     Vegetable

Time 1h15m

Yield 12 halves

Number Of Ingredients 7

6 chayotes, cut in halves
1 lb ground beef
3 tablespoons sofrito sauce
1/2 cup tomato sauce
12 slices American cheese or 12 slices cheddar cheese
adobo seasoning
1 tablespoon olive oil

Steps:

  • In a large pot, boil halved chayotes until tender.
  • In a large pan, add OO or non stick spray. Add tomato sauce and sofrito. Let simmer in medium heat for about 5 minutes.
  • Add meat and season with adobo.
  • When chayotes are done, remove the flesh in the middle area.
  • Add this flesh to the meat.
  • Stuff chayotes with meat.
  • Cover with slice of cheese.
  • Place in oven for 35 minutes @ 350°F
  • Remove from oven and serve.

Nutrition Facts : Calories 182.1, Fat 12.2, SaturatedFat 5.7, Cholesterol 39.3, Sodium 285.9, Carbohydrate 6.5, Fiber 1.9, Sugar 2.3, Protein 12.2

CHAYOTES RELLENOS AL CARI (STUFFED CHAYOTES WITH CURRIED BEEF)



Chayotes Rellenos al Cari (Stuffed chayotes with curried beef) image

Provided by Craig Claiborne

Categories     appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 13

3 chayotes, about 3/4 to 1 pound
Salt to taste, if desired
3 tablespoons butter
1 cup finely chopped onion
2 teaspoons finely minced garlic
2 tablespoons curry powder
1 pound ground lean beef
1 egg, lightly beaten
1/2 cup fine fresh bread crumbs
1/4 cup pine nuts
1/4 teaspoon dried hot-red pepper flakes
Freshly ground pepper to taste
1/4 cup finely grated Cheddar cheese

Steps:

  • Split chayotes lengthwise in half. Put in kettle of cold water with salt to taste. Bring to boil and let simmer about 10 minutes. Do not overcook or vegetables will become mushy. Drain and run briefly under cold water. Drain again.
  • Using spoon or melon-ball cutter, scoop out flesh and edible seeds of each half, leaving shell about eighth of an inch thick or slightly thicker. Set shells side. Finely chop flesh and seeds. There should be about one cup.
  • When ready to cook, preheat the oven to 425 degrees.
  • Heat tablespoon of butter in saucepan and add onion and garlic. Cook briefly, stirring, and add curry powder. Add meat and cook, stirring and chopping down with side of heavy metal spoon to break up lumps in meat.
  • When meat has lost raw look, add chopped pulp of chayotes. Stir. Scrape mixture into mixing bowl.
  • Add egg, quarter cup of bread crumbs, pine nuts, pepper flakes, salt and pepper. Blend well.
  • Use mixture to stuff chayote halves. Pile up and smooth over.
  • Blend remaining bread crumbs with cheese. Sprinkle tops with mixture, patting to help it adhere. Dot with remaining two tablespoons of butter.
  • Arrange stuffed halves in a lightly buttered baking dish and place in oven. Bake 20 minutes.

Nutrition Facts : @context http, Calories 280, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 16 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 478 milligrams, Sugar 3 grams, TransFat 0 grams

CHAYOTES RELLENO



Chayotes Relleno image

Provided by Food Network

Categories     side-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 13

4 chayote squash, halved, seeded
2 tablespoons vegetable oil
1 onion, finely chopped
11/2 teaspoons salt
1/2 pound chopped mushrooms
2 garlic cloves, minced
2 jalapeno chilies, minced
1/2 teaspoon ground cumin
2 tomatoes, peeled, seeded chopped
1 to 2 tablespoons chopped epazote leaves or fresh oregano
1 cup dry bread crumbs
1/2 cup toasted almonds, chopped
1/2 cup grated Cotija or Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F. Cook unpeeled squash in lightly salted water until crisp tender, about 15 minutes. Drain well. Scoop out most of flesh, leaving 1/4-inch thick shell. Season shell with salt and pepper. Coarsely chop chayote flesh. Set aside.
  • Heat oil in heavy large skillet over medium high heat. Add onion and salt and saute until tender, about 5 minutes. Add mushrooms and cook until most of liquid evaporates. Add garlic, jalapeno and cumin and saute until fragrant. Add tomatoes and reserved chayote flesh. Stir until most of liquid evaporates. Stir in epazote, bread crumbs and almonds. Season to taste with salt and pepper. Spoon mixture into shells. Sprinkle with cheese. Arrange shells in large baking pan. Pour enough hot water around shells to reach 1/4-inch. Bake until heated through, about 15 minutes.

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