Mexican cuisine · Vegetable Dishes

Chayotes Rellenos

Halved chayotes stuffed with their own flesh, tomato and cheese, then baked until golden.

Ingredients · for 4 servings

• 4 chayotes
• 1 onion
• 2 garlic cloves
• 2 tomatoes
• 150g grated cheese
• 40g breadcrumbs
• 20g butter
• 3 tbsp olive oil
• 1 tsp oregano
• Salt, pepper

Instructions

1. Wash the chayotes, halve lengthwise and cook in salted water for 20–25 minutes until a knife slides in easily; drain and let cool briefly.
2. Scoop out the flesh with a spoon, leaving a 1cm-thick shell, discard the soft core and roughly chop the rest.
3. Finely dice the onion and garlic, sauté in olive oil for 4–5 minutes until translucent, add the diced tomatoes and simmer for 5 minutes.
4. Stir in the chopped chayote flesh with the oregano, salt and pepper, and cook uncovered for 5 minutes until the mixture releases barely any more liquid.
5. Mix in half the cheese, fill the chayote halves and top with the remaining cheese, breadcrumbs and small knobs of butter.
6. Bake in an oven preheated to 200°C (400°F) for 15–18 minutes until the crust is golden brown, and serve warm.