Stuffed Chayote

Authentic Stuffed Chayote Recipe from Mexico | Ingredients include minced beef, chiles, cheese and raisins

Region / culture: Mexico | Servings: 4

Introduction

Stuffed chayote is a delicious and unique dish that combines the flavors of minced beef, vegetables, and cheese stuffed inside tender chayote shells. This recipe is sure to impress your family and friends with its savory and satisfying taste.

History

The origins of stuffed chayote can be traced back to traditional Mexican cuisine, where chayote is a popular ingredient in many dishes. This recipe has been adapted and modified over the years to create a flavorful and hearty meal that is perfect for any occasion.

Ingredients

3 pieces of chayote - or labu siam, cut in half lengthwise and washed in water and salt
1 large onion, finely chopped
300 g lean minced beef
5 cloves of garlic, minced or grated
3 red chiles (can be replaced by red bell pepper), finely chopped
a handful of red cherry tomatoes, cut in half
0.5 tsp dried oregano
0.5 tsp cumin powder
0.5 cup of raisins - I'm using red cranberries which give a hint of beautiful sour flavor
0.5 cup grated cheese - I use vintage cheese and cream cheese
2 tbsp of breadcrumbs to add consistency

How to prepare

Preheat the oven to 350°F.
Half cook the chayotes for about 15-20 minutes, until they are tender. Remove the seeds and scoop out the flesh using a spoon, setting the shells aside for filling.
Heat a cooking pan and stir in the chopped onions and garlic until fragrant. Add the minced beef and cook until lightly browned. Add the chopped tomatoes, oregano, cumin powder, and chilis/bell pepper.
Finally, add the grated cheese, bread crumbs, and raisins. Mix well. Turn off the heat and add the scooped chayote flesh, stirring to combine. Fill the chayote shells with the mixture and sprinkle with grated cheese.
Place the filled chayotes in the preheated oven and bake for 10 minutes or until heated through. Serve hot.

Variations

For a vegetarian option, you can substitute the minced beef with tofu or lentils.
You can add different vegetables to the filling mixture, such as zucchini or mushrooms.

Cooking Tips & Tricks

Be sure to half cook the chayotes before scooping out the flesh to ensure they are tender and easy to fill.

- Adding cranberries to the filling mixture gives a unique and delicious sour flavor to the dish.

- Sprinkling grated cheese on top of the filled chayotes before baking adds a crispy and cheesy topping.

Serving Suggestions

Stuffed chayote can be served as a main dish with a side of rice or salad.

Cooking Techniques

Preheating the oven before baking ensures that the stuffed chayotes cook evenly and thoroughly.

- Mixing the filling ingredients well before stuffing the chayote shells ensures that the flavors are evenly distributed.

Ingredient Substitutions

You can use ground turkey or chicken instead of minced beef.

- Instead of cranberries, you can use raisins or dried apricots for a different flavor.

Make Ahead Tips

You can prepare the filling mixture ahead of time and store it in the refrigerator until ready to fill the chayote shells and bake.

Presentation Ideas

Serve the stuffed chayote on a decorative platter garnished with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Stuffed chayote pairs well with a crisp white wine or a refreshing cucumber mint cooler.

Storage and Reheating Instructions

Leftover stuffed chayote can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of stuffed chayote contains approximately 300 calories.

Carbohydrates

Each serving of stuffed chayote contains approximately 15 grams of carbohydrates.

Fats

Each serving of stuffed chayote contains approximately 12 grams of fats.

Proteins

Each serving of stuffed chayote contains approximately 20 grams of proteins.

Vitamins and minerals

Stuffed chayote is a good source of vitamin C, vitamin A, and potassium.

Alergens

This recipe contains dairy (cheese) and gluten (breadcrumbs).

Summary

Stuffed chayote is a nutritious and balanced meal that provides a good amount of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Stuffed chayote is a flavorful and satisfying dish that is perfect for a family dinner or special occasion. With a delicious filling of minced beef, vegetables, and cheese, this recipe is sure to become a favorite in your household.

How did I get this recipe?

I distinctly remember the moment I stumbled upon this recipe for Stuffed Chayote. It was a warm summer day, just like any other, when my dear friend Maria invited me over for a cooking lesson. Maria was a fantastic cook, always experimenting with new ingredients and flavors. I eagerly accepted her invitation, excited to learn something new and delicious.

As I arrived at Maria's cozy kitchen, she greeted me with a warm smile and a hug. We sat down at her kitchen table, surrounded by fresh herbs and spices, ready to begin our culinary adventure. Maria explained that she had recently discovered a new way to prepare chayote, a vegetable I had never tried before. She described it as a type of squash, with a mild flavor and a unique texture.

Maria began by showing me how to select the perfect chayote at the market - firm to the touch, with no blemishes or soft spots. She then demonstrated how to peel and core the vegetable, leaving a hollow center perfect for stuffing. As Maria worked her magic, I couldn't help but be amazed by her skill and expertise.

Next, Maria taught me how to prepare the filling for the stuffed chayote. She combined ground beef, onions, garlic, and a blend of spices, creating a savory mixture that smelled absolutely divine. As the filling simmered on the stove, Maria instructed me on how to season it to perfection, adjusting the flavors until they were just right.

Once the filling was ready, Maria carefully spooned it into the hollowed-out chayote halves, ensuring that each one was generously stuffed. She then placed the stuffed chayote in a baking dish, drizzling them with a fragrant tomato sauce before covering them with foil. The dish was then placed in the oven to bake, allowing the flavors to meld together and the chayote to become tender and flavorful.

As we waited for the stuffed chayote to cook, Maria regaled me with stories of her own culinary adventures and the recipes she had collected over the years. She shared tales of her travels to far-off lands and the exotic dishes she had sampled along the way. I listened intently, soaking up every word and marveling at the wealth of knowledge and experience she possessed.

Finally, after what seemed like an eternity, the stuffed chayote emerged from the oven, perfectly cooked and smelling irresistible. Maria carefully plated the dish, garnishing it with fresh herbs and a sprinkle of cheese before serving it to me with a smile. I took my first bite, savoring the flavors that exploded in my mouth - the tender chayote, the savory filling, the tangy tomato sauce. It was a culinary masterpiece, unlike anything I had ever tasted before.

As I finished my meal, Maria leaned back in her chair, a look of satisfaction on her face. She had passed on her knowledge and love of cooking to me, opening my eyes to a world of possibilities and flavors. I thanked her profusely, promising to recreate the recipe for stuffed chayote in my own kitchen and share it with my family and friends.

And so, that is how I learned to make stuffed chayote - a recipe that holds a special place in my heart, thanks to my dear friend Maria and her culinary expertise. I will always cherish the memories of that warm summer day in her kitchen, where I discovered a new passion for cooking and a delicious dish that I will continue to make for years to come.