Cheese stuffed chayotes au gratin: Chayote relleno con queso gratinado

articles Food & Cuisine Recipes

Karen Hursh Graber

This can be served as a luncheon dish, as a side dish, or as a vegetarian main course with a green salad and good quality French bread.


  • 1 ½ pounds (3 medium) chayotes
  • 2 cups grated Chihuahua or gruyere cheese
  • ¼ cup chopped scallions or green onions
  • salt and pepper to taste
  • ½ cup plain or seasoned bread crumbs
  • butter for topping

Steam or boil the chayotes until crisp-tender. Allow them to cool enough to handle. Cut each chayote in half, remove the pit, and carefully scoop out the flesh, leaving about ¼ inch shell, including the skin.

Mash the flesh that has been scooped out and mix it with the cheese, scallions, salt and pepper to taste. Stuff the chayote halves with this mixture, top with bread crumbs and dot with butter. Bake on a baking sheet for 15-20 minutes at 350° F. Makes 6 servings.

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Published or Updated on: November 12, 2010 by Karen Hursh Graber © 2010
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