Crusty Chayote Casserole Recipes

CHAYOTE CASSEROLE

Steps:

• Preheat oven to 375°F. Place chayotes and epazote in saucepan. Add enough water to cover. Bring to boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 min. Drain; discard epazote. Set aside. Heat oil in small heavy-bottomed skillet on medium heat. Add poblano chiles and onions; cook 5 min. or until tender, stirring occasionally. Stir in jalapeño peppers.
• Layer half each of the tomatoes, poblano mixture and chayotes in 2-qt. baking dish; sprinkle with half of the cheese. Repeat all layers.
• Bake 20 to 25 min. or until mixture is heated through and cheese is melted.

CHAYOTE & POTATO CASSEROLE

Steps:

• Boil the potatoes & chayotes until just tender about 3-4 minutes, drain.
• Melt 2 tbsp butter in a skillet and stir fry the shallots& peppers until just tender apprx 6 minutes, remove from heat and pour into a dish Melt remaining butter in the same skillet, stir in the flour and when well browned slowly add the milk and cream, whisk over medium heat until the sauce boils and thickens, stir and cook 2 minutes longer Add the shallots& peppers to the sauce, add salt, pepper& nutmeg, stir in 1/4 cup of cheese Spread the potato& chayotes in a shallow baking dish, add sauce& mix gently Smoothe the top and sprinkle with 1/2 cup cheese.
• Cover with foil& bake in 350F until bubbling (apprx 20 minutes), remove foil and allow the cheese to brown- 10 more minutes Serve hot.

STEWED CHAYOTE

Steps:

• Quarter the chayote and remove and discard the center seeds. Cut into 1/4-inch slices. Bring a large pot of salted water to a boil, add the chayote and boil for 5 minutes. Drain.
• Heat the olive oil in a large skillet over moderate heat. Cook the onions until translucent, about 5 minutes. Then add the garlic and cook 1 to 2 minutes longer. Add the chayote, tomatoes and water. Bring to a simmer, cover and cook over low heat 10 minutes. Serve immediately.

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.

ROASTED CHAYOTES WITH GARLIC

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.

CHAYOTE WITH CHEESE (STUFFED & BAKED)

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.

BAKED CHAYOTE SQUASH

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.

CHEESY CHAYOTE BAKE

Steps:

• Preheat oven to 400ºF. Prepare stuffing as directed on package; set aside.
• Spread chayotes into 13x9-inch baking dish; sprinkle with cheese. Top with stuffing.
• Bake 15 min. or until heated through.

CRUSTY CHAYOTE CASSEROLE

Steps:

• Use a vegetable peeler to peel the chayotes, then cut them in half through the stem end, and use a small knife or spoon to wedge out the pit from each piece. Cut into 3/4-inch cubes. In a vegetable steamer, steam the chayote until crisp-tender, about 15 minutes. Stir the chayote around every 3-4 minutes for even cooking. Prepare the roasted poblano rajas from the accompanying recipe. Preheat oven to 350. Add the corn, milk and cooked chayote to a skillet with the rajas and bring to a boil. Taste and add salt. Spoon half of the mixture into a well-buttered 9x9-inch or 11x7-inch baking dish. Top with half of the Chihuahua cheese, the remaining chayote mixture, then the remaining cheese. Bake until bubbling nicely and beginning to brown, about 20 minutes. While the chayote is baking, melt the remaining 1 1/2 tablespoons butter and stir it into the crumbs. Mix with the queso anejo, sprinkle over the casserole and return to the oven for 10-15 minutes more, until crusty and browned. Let stand 5 minutes before sprinkling with the cilantro and digging in.