Stuffed Christophine Cho Chochayote Recipes

ROASTED CHO CHO (CHAYOTE)

Steps:

• Preheat the oven at 190 degrees celsius or gas mark 5 and line a large roasting pan with parchment paper.
• Using a paring knife, proceed to cut each chayote in half and remove the seed. Then cut the pulp into thin slices and put them in a large mixing bowl.
• Prepare the dry rub by combining all of the herbs together in a separate bowl.
• Pour a small amount of coconut oil into washed hands and massage the oil into the slices, remember not to use too much in fear of over saturating the cho cho.
• Follow up by rubbing the spices into the lubricated chayote, ensuring each slice is coated with seasoning.
• Evenly distribute the cho cho onto the pan being careful not to overcrowd use two pans if one isn't suffice add some of the optional spring onions and leave the rest to garnish.
• Roast for 40 minutes or until crisp and golden, be sure to turn over half way through.

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.

JAMAICAN STUFFED CHO-CHO

Steps:

• Preheat the oven to 350º.
• Boil the whole chayotes in salted water until tender, about 30 minutes. Drain and cool enough to handle. Halve the chayotes lengthwise and scoop out the interior, including the edible seed, and mash with a fork. Set the shells aside.
• Heat the butter in a skillet over moderate heat and saute the onion and garlic until tender but not brown, about 5 minutes. Add the mashed chayote, tomatoes, hot pepper, curry powder, salt & pepper and cook, stirring frequently, for about 5 minutes.
• Spoon the mixture into the reserved chayote shells and sprinkle with bread crumbs and Parmesan cheese. Dot with butter and bake until lightly browned, about 15 minutes.