Baked Stuffed Chayote
Chayote Relleno
This is a traditional chayote dish that's prepared throughout Mexico. It can be served as a first course or as a side dish to meats and poultry.
Ingrediënten
Makes 4 servings
- 2 medium chayotes halved lengthwise
- 1 tablespoon olive oil or unsalted butter
- 1 medium white onion chopped
- 2 medium garlic cloves finely chopped
- 1 medium tomato finely chopped
- 2 tablespoons bread crumbs
- ½ teaspoon salt or to taste
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- 1 tablespoon chopped fresh flat-leaf parsley
- ½ cup shredded cheddar cheese
Instructies
- 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.
- 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.
- 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.
Notes / Tips / Wine Advice:
Serve hot.
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