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Simple Cheese Stuffed Chayote Recipes

Chayote classically lends itself to stuffing, and this cheesy variation makes a perfect accompaniment to roast chicken or turkey. And yet, it is pretty easy and simple cooking recipes.
 

Makes 6 servings

  • 2 tablespoons butter, plus additional for buttering

  • 3 medium size chayote, boiled in salted water to cover until tender and drained

  • 1/2 small onion, minced

  • 1/4 medium size green bell pepper, seeded and minced

  • 1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried

  • Salt and freshly ground black pepper to taste

  • 1 tablespoon mayonnaise

  • 3/4 cup grated Monterey Jack cheese

  • 6 slices bacon, fried until crisp, drained and crumbled

  • 1/2 cup plain dried bread crumbs

  • Freshly grated Parmesan cheese

  • Hot pepper sauce (optional)
     

  1. Preheat the oven to 400 F. Generously butter a shallow baking dish large enough to hold the chayote halves in a single layer.

  2. Halve the chayote lengthwise. Remove the seeds and scrape out the flesh, leaving about 1/4 inch all around the inside of the shell. Mash the removed flesh and place it in a colander over a bowl to drain, pressing out as much liquid as possible.

  3. Melt 2 tablespoons of butter in a medium size heavy skillet over medium heat. Cook the onion and bell pepper, stirring occasionally, until translucent, about 10 minutes. Mix in the drained chayote and cook , stirring, until the mixture is fairly dry but not browned, about 5 minutes longer. Remove the skillet from the heat and stir in the thyme. Season well with salt and pepper. Stir in the mayonnaise, Monterey Jack cheese, and bacon. Add enough bread crumbs, 1 tablespoon at a time, up to 1/2 cup, so the mixture will hold its shape in the chayote shells.

  4. Mound the filling in the 6 shells. Sprinkle the filling generously with Parmesan cheese. Arrange the stuffed squash in one layer in the prepared baking dish. Bake until the filling is bubbling hot and golden brown, 20 to 25 minutes. Serve very hot, with hot pepper sauce on the side if you like.

 

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