BAKED CARIBBEAN STUFFED CHAYOTE
This baked Caribbean stuffed chayote recipe will have you rethinking chayote altogether. Although the vegetable isn't well known, you will love it.
Provided by Juliska
Categories Side Dish
Number Of Ingredients 13
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.
BAKED CHAYOTE SQUASH
Cheesy, custardy stuffed squash with bread crumbs on top. This dish is great as a side with beans, meat, and rice, Central American-style.
Provided by Dom's Kitchen
Categories Side Dish Vegetables Squash
Time 1h40m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 377.3 calories, Carbohydrate 21.3 g, Cholesterol 120.4 mg, Fat 25.8 g, Fiber 6.3 g, Protein 16.7 g, SaturatedFat 15.2 g, Sodium 466 mg, Sugar 1.2 g
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.
STUFFED CHRISTOPHINE (CHO CHO/CHAYOTE)
Who knew that stuffed christophine aka cho cho could be tasty and incredibly easy to make. The christophine is halved and boiled, with the flesh scooped out then filled with sauteed seasoned saltfish.
Provided by Charla
Categories Main Course
Time 1h
Number Of Ingredients 17
Steps:
- Fill a 3/4 of a medium sized saucepan with water and bring to the boil with 1/2 tsp of pink salt.
- Chop each christophine lengthways then place them in the saucepan of boiling water.
- Boil the christophine until they are fork tender (this should take about 20 minutes).
- Drain off the water and allow to completely cool.
- Use a spoon to scoop out the flesh and edible seed (you can use this as mash) and set the christophine aside.
- On medium heat, add the olive oil and proceed to saute the onion and garlic until soft and translucent.
- Add the okra and bell peppers and cook for 2 minutes.
- Fold in the saltfish so it combines with the okra and bell peppers.
- Add the tomato paste along with the cabbage.
- Stir in the water so the tomato and cabbage are more evenly distributed.
- Cover the frying pan with the lid and steam for 8-10 minutes.
- After the given time, season with seafood seasoning, chadon beni, thyme, hot sauce, black pepper and pink salt to taste.
- Fill each of the shells with the saltfish/vegetable mix.
Nutrition Facts : Calories 241 kcal, Carbohydrate 20 g, Protein 19 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 38 mg, Sodium 523 mg, Fiber 6 g, Sugar 8 g, UnsaturatedFat 8 g, ServingSize 1 serving
CHAYOTES STUFFED WITH BEEF OR PORK
Make and share this Chayotes Stuffed With Beef or Pork recipe from Food.com.
Provided by Jackie 6
Categories Spanish
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Wash chayotes & bring to a boil in salted water. Reduce heat to moderate, cover & boil about 1 hour, or until fork tender.
- In a heavy pot, heat oil. Add next 4 ingredients & stir constantly over high heat until meat losses it's red color.
- Reduce heat to moderate. Add next group of ingredients, mix, cover & cook for 45 minutes, stirring occasionally.
- Drain chayotes, remove cores & fibrous part under core. Scoop out the pulp, being careful not to break the shells. Place shells on an aluminum cookie sheet. Mash the pulp immediately & add to pot. Mix & cook at low heat for 15 minutes.
- Fill chayote shells with the mixture. Sprinkle with crumbs & dot with butter. Bake in preheated 375 deg oven until crumbs are golden brown.
- (Note: To me chayote squash taste a bit like apples, after it's cooked.).
Nutrition Facts : Calories 149.5, Fat 7.5, SaturatedFat 3.7, Cholesterol 38.5, Sodium 3012.3, Carbohydrate 9.1, Fiber 2.3, Sugar 2.9, Protein 12
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 CHAYOTE WITH MUSHROOMS
Chayote Squash is common in the Caribbean as well as parts of the southern US. This recipe has a cajun/creole flavor due to the stuffing ingredients.
Provided by Chef Jean
Categories Vegetable
Time 45m
Yield 4 serving, 4 serving(s)
Number Of Ingredients 14
Steps:
- Boil the chayote halves in salted water for approximately 10-15 minutes or until slightly tender, but not all the way cooked. Remove from water and set aside.
- Heat oil in a large saute pan over medium-high heat. Add the garlic and saute or 1 minutes. Add the onion, celery, mushrooms and bell pepper and cook until the moisture has evaporated.
- Turn the heat to low and add the tomatoes and parsley. Season with the salt, pepper and tabasco sauce. Let cool slightly.
- Spoon the mixture into the squash halves and top with the cheeses.
- Bake in a preheated 350degree oven until the filling is throughly heated and the squash is tender. Approximatly 20 minutes. Serve immidiately.
Nutrition Facts : Calories 250.2, Fat 21.2, SaturatedFat 6.2, Cholesterol 21.2, Sodium 207.3, Carbohydrate 9, Fiber 2.9, Sugar 3.6, Protein 7.8
CHAYOTE WITH CHEESE (STUFFED & BAKED)
A Chayote dish to add variety to your meal. Note:When I made this I also added some garlic powder along with the salt & pepper. I used mexican blend cheese for the cheese, It was delicious. When boiling the chayote be sure to cook it until really tender so that is is easy to scoop out of the shell. Note: I have found that most of the time the Chayote takes longer to cook than 15 minutes because of size or age.
Provided by Barb G.
Categories Cheese
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 73.6, Fat 4.2, SaturatedFat 2.2, Cholesterol 54.1, Sodium 46.2, Carbohydrate 7.2, Fiber 2.2, Sugar 2.9, Protein 2.7
ROASTED CHAYOTES WITH GARLIC
Provided by Lillian Chou
Categories Garlic Side Roast Thanksgiving Vegetarian Dinner Family Reunion Healthy Vegan Potluck Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 450°F with racks in upper and lower thirds.
- Wearing protective gloves, halve chayotes lengthwise and discard seeds. Peel, then cut lengthwise into 1-inch wedges. Toss with oil and 1 1/2 teaspoons salt. Divide between 2 large 4-sided sheet pans.
- Roast 30 minutes. Divide garlic between pans, then continue to roast, turning occasionally, until chayotes are golden brown on edges, about 30 minutes more. Season with salt.
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
More about "baked caribbean stuffed chayote recipes"
BAKED CHAYOTE (MIRLITON) STUFFED WITH CRABMEAT
From caribbeangreenliving.com
5/5 (1)Total Time 1 hr 10 minsCategory Side Dish, Side DishesCalories 302 per serving
- Cut the mirlitons or chayotes in half lengthwise and cook them in 4 cups of simmering water for 20 minutes. Drain and set aside to cool.
- Using a teaspoon, remove the flesh from each half without breaking the skin. Set the skins aside. Puree the flesh in a blender or food processor.
- Heat the oil in a heavy-based saucepan over high heat. Add the shallot, basil, parsley, garlic and scallions and fry until lightly browned. Stir in the crabmeat, the pureed mirlitons/chayotes and the honey; mix well. Season to taste with the salt and pepper. Add the hot pepper and cook for 2 to 3 minutes. If the filling is too runny, add breadcrumbs, as needed, mixing well to form a smooth paste.
- Preheat oven to 400 degrees Fahrenheit. Stuff each reserved mirliton/chayote shell with filling, sprinkle with Parmesan and breadcrumbs, if desired, then bake for 15 – 20 minutes depending on the size of the chayotes/mirliton. Serve hot.
BAKED CARIBBEAN STUFFED CHAYOTE …
From youtube.com
Author Tasteeful RecipesViews 7.7K
STUFFED CHAYOTE SQUASH RECIPE | YUMMLY
From yummly.com
HOW TO MAKE THE BEST CHAYOTE AU GRATIN | CARIBBEAN …
From caribbeangreenliving.com
STUFFED CHAYOTE RELLENO ON THE GRILL RECIPE - THE …
From thespruceeats.com
CHAYOTE RECIPES
From allrecipes.com
SPICY BAKED STUFFED CHAYOTE - KETO & LOW CARB VEGETARIAN RECIPES
From ketovegetarianrecipes.com
Cuisine Caribbean, Low Carb, VegetarianTotal Time 1 hrCategory Main CourseCalories 213 per serving
10 BEST CHAYOTE SQUASH BAKED RECIPES | YUMMLY
From yummly.com
TASTEEFUL RECIPES - BAKED CARIBBEAN STUFFED …
From facebook.com
GOLDEN STUFFED CHAYOTES RECIPE - CORINNE TRANG
From foodandwine.com
PUDDING STUFFED CHAYOTES - MACHEESMO
From macheesmo.com
CHRISTOPHINE FARCIE (BAKED AND STUFFED CHAYOTE SQUASH)—GLUTEN …
From drmasley.com
ROASTED CHO CHO (CHAYOTE) - THAT GIRL COOKS HEALTHY
From thatgirlcookshealthy.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