STUFFED CHAYOTE RECIPE
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
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)
Provided by gladysdinletir
Time 2h
Yield 12
Number Of Ingredients 7
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)
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)
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
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)
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
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.
More about "stuffed chayotes chayotes rellenos recipes"
CHAYOTES RELLENOS (STUFFED SAYOTE) RECIPE - YUMMY.PH
From yummy.ph
- Simmer sayote in a pot of salted water for 15 minutes. Plunge immediately in ice-cold water to stop the cooking process. Drain well.
- Scoop out flesh from the middle of each sayote, leaving a ½-inch-thick shell. Dice sayote flesh and set aside. Place sayote halves on a greased baking pan and set aside.
- Make the filling: Heat olive oil in a saucepan. Sauté onions and red bell peppers until onions are caramelized. Add garlic and sauté for 1 minute.
STUFFED CHAYOTE RELLENO ON THE GRILL - THE SPRUCE EATS
From thespruceeats.com
4.5/5 (13)Total Time 1 hr 20 minsCategory Dinner, EntreeCalories 363 per serving
GOLDEN STUFFED CHAYOTES RECIPE - CORINNE TRANG | FOOD & WINE
From foodandwine.com
Servings 8
- Lay the chayotes on a work surface; cut them in half horizontally and pit them. Bring a large pot of lightly salted water to a boil. Add the chayotes and cook over high heat until just tender, about 15 minutes. Drain and let cool slightly. Using a melon baller or small spoon, scoop out the center of the chayotes, leaving a 1/4-inch shell. Transfer the shells to a large baking dish. Finely chop the flesh.
- In a small pitcher, whisk the milk with the flour until smooth. Melt the butter in a large skillet. Add the bacon and cook over moderate heat, stirring, until crisp, about 3 minutes. Add the onion and garlic and cook, stirring, until softened, about 4 minutes. Whisk the milk again and add it to the skillet. Cook over moderate heat, stirring, until the sauce thickens, about 1 minute. Add the chopped chayote and cook over moderate heat, stirring often, until the excess liquid evaporates, 7 to 8 minutes. Add half of the cheese and the parsley and season with salt and pepper. Season the chayote shells with salt and pepper. Mound the filling in the shells and sprinkle with the remaining cheese. Transfer the stuffed chayotes to a baking sheet.
- Preheat the oven to 450°. Bake the stuffed chayotes for about 25 minutes, or until golden and bubbling. Let stand for 10 minutes before serving.
RECIPES > MEXICAN > HOW TO MAKE CHAYOTE RELLENO
From gigarecipes.com
- 3 sm Chayotes (about 6 ounces -each) 1/2 c Almonds 1/2 c Sugar 3 Eggs 1 tb Brandy 1 ts Vanilla 2 tb Milk or cream 1 pn Nutmeg 1 1/2 c Sponge cake or pound cake, -crumbled into fine crumbs, Plus 2 tablespoons for -topping (see note) 1/2 c Golden sultana or black -raisins 3 tb Slivered almonds 1 c Softly whipped cream, barely -sweetened This is a use for chayote that I would never have thought of, but it sounds really good.
- I love to shock people with the unexpected, such as serving these stuffed chayote shells for dessert.
- In this recipe, chayote's delicate texture and taste combine with almonds, sugar, brandy, eggs, cream, raisins and sponge cake to make an elegant pudding-like filling for the pale-green shells.
- They are abso- lutely delicious and something you might have been served in one of the fine old households of colonial Mexico.
RECIPE: STUFFED CHAYOTE SQUASH (CHAYOTE RELLENO) (SOUTH ...
From recipelink.com
Board International Recipes at Recipelink.comFrom Betsy at Recipelink.com, 09-04-2007Category Main Dishes-Beef and Other Meats
CHAYOTES RELLENOS DULCES | HUNGRY SOFIA
From hungrysofia.com
Estimated Reading Time 3 mins
STUFFED CHAYOTES RECIPE | CDKITCHEN.COM
From cdkitchen.com
5/5 (1)Total Time 45 minsServings 6
STUFFED CHAYOTES | HUNGRY SOFIA
From hungrysofia.com
Estimated Reading Time 3 mins
ROASTED POBLANOS STUFFED WITH CHORIZO AND CHAYOTE - RICK ...
From rickbayless.com
GOLDEN STUFFED CHAYOTES RECIPE - EASY RECIPES
From recipegoulash.com
STUFFED CHAYOTES CHAYOTES RELLENOS RECIPES WITH ...
From tfrecipes.com
CHAYOTES RELLENOS (STUFFED SAYOTE) RECIPE - EASY RECIPES
From recipegoulash.com
RECIPE: STUFFED CHAYOTES (CHAYOTES RELLENOS) | FOOD ...
From pinterest.ca
STUFFED CHAYOTES (CHAYOTES RELLENOS) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHAYOTE (MIRLITON) RELLENO RECIPE | CHAYOTE RECIPES ...
From pinterest.ca
STUFFED CHAYOTE (SAYOTE) SQUASH - MEXICAN CHAYOTE RELLENO ...
From youtube.com
RELLENOS DE GUISGUIL – FRIED STUFFED CHAYOTES WITH CHEESE ...
From mamasnowcooks.com
CHAYOTE WITH CHEESE (STUFFED & BAKED) RECIPE - FOOD NEWS
From foodnewsnews.com
CHAYOTES RELLENOS RECIPES
From tfrecipes.com
CHAYOTE RELLENO-STUFFED CHAYOTE SQUASH - YOUTUBE
From youtube.com
RECIPES FOR CHAYOTE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
RECIPE: STUFFED CHAYOTES (CHAYOTES RELLENOS) - PINTEREST
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love