Best 4 Chayotes Relleno Recipes

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.

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.

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.

STUFFED CHAYOTES (CHAYOTES RELLENOS)

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.