Chayotes Rellenos Recipes

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.

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

Steps:

• Hierve 2 cuartillos de agua con sal en una cacerola grande. Agrega los chayotes; cocínalos por 4 minutos o hasta que estén a punto tierno-crujiente. (Ten cuidado de no recocer). Escurre los chayotes; seca a palmaditas. Pon 8 rebanadas de queso sobre 8 rebanadas de chayote, salpicando con las hojuelas de chile rojo al gusto. Cúbrelas con las rebanadas de chayote restantes. Ponlas a un lado.
• Bate las claras de huevo en un tazón pequeño con una batidora eléctrica a velocidad alta hasta formar picos suaves. Agrega una de las yemas de huevo y 2 cucharaditas de harina. Bate a velocidad baja nada más para combinar. Desecha las 3 yemas restantes o guárdalas para otro uso. Reboza los chayotes con la harina restante, volteándolos a fin de cubrir ambos lados de forma pareja. Deshazte del exceso de harina dándoles unas ligeras palmaditas. Luego sumérgelos dentro de la mezcla de claras de huevo.
• Calienta el aceite en una cacerola grande a fuego medio-alto. Con cuidado, pon los chayotes, uno por uno, en el aceite caliente; cocina cada lado durante 1 minuto o hasta que estén bien doraditos por ambos lados. Escúrrelos sobre papel toalla.

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.

BAKED CHILES RELLENOS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Roast peppers on the top rack of the preheated oven until the skins are charred, about 5 minutes per side. Remove from the oven and allow to cool enough to handle, about 10 minutes. Set the oven to 350 degrees F (175 degrees C).
• While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth. Slice the queso fresco into eight even rectangles, just shorter than the length of the peppers.
• Carefully peel off the waxy skin of the cooled peppers. Gently cut a slit down the length of the peppers and use a spoon to remove the seeds and membranes.
• Spread about 1/4 cup of the milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle. Place each chile/cheese wrap seam-side down in a single layer in the baking dish. Cover with remaining egg mixture. Sprinkle Cheddar cheese over the top.
• Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown, about 30 minutes.