Chayote (Mirliton) Relleno Recipe

I participate in a Produce co-op called Bountiful Baskets and this past week got a new and exciting item.  I received four Chayotes otherwise known as mirliton.  I had never heard of it before and had no idea how or what to prepare.  Apparently they are similar to a summer squash with a bit of a cucumber flavor to them.  I was excited to try something new and quickly went to Google to find recipes.  I found the winning recipe on Food Network's website and couldn't wait to try it out.  The end result was so yummy!  And if you have leftover stuffing give this a try!

Chayote (Mirliton) Relleno

You'll need: 4 Chayote  squash, Oil, Onion, Mushrooms (I used baby bella's), Garlic, Jalapeno (remove seeds and white part to remove the heat or leave them if you like it hot), Cumin, Tomatoes, Fresh Oregano (or epazote), dry Bread Crumbs, and Parmesean cheese.  The original recipe calls for Toasted Almonds which I didn't use.

Wash and slice your Chayote in half and de-seed them.

They were very interesting and kind of oozy.  It's hard to see but if you look closely you will see a kind of dew on the veg.

Cook the unpeeled Chayote in lightly salted water until crisp tender 15-20 min

Here is my helper enjoying a tomato that she is supposed to be washing ;)

Scoop the Chayote flesh out of the shell but be sure to leave about a 1/4 inch of the flesh in the shell.  Also season the shell with a little salt and pepper.  Coarsely chop the flesh and set aside.

Finely chop your onion, mushrooms, tomatoes, and jalapeno.

Add the oil to a skillet on medium heat.  Add onion and salt saute till soft, about 5 minutes

Add Mushrooms and saute until most of the liquid is gone.

Add the minced Garlic, the Jalapeno, & Cumin and saute until fragrant.

Here you can see that fussy time is in full swing. 

Add Tomatoes and Chayote and stir until most of the liquid is gone.

Stir in Oregano, Bread Crumbs, & Almonds if you use them.  Now season to taste.

Spoon mixture into Chayote shells and top with Parmesan Cheese.  Arrange Chayotes on a baking sheet and add enough warm water to cover about 1/4 inch of the squash.  Bake 15 minutes at 350.

Enjoy!

Chayote Relleno

4 Chayote halved and de-seeded
2 TBSP Oil
1 Onion chopped
1 1/2 tsp salt
1/2 Lb chopped Mushrooms
2 Garlic cloves minced
1-2 Jalapeno Peppers minced
1/2 tsp cumin
2 Tomatoes peeled, de-seeded, and chopped
1/2 TBSP fresh Oregano chopped
1 C dry Bread Crumbs
1/2 C Toasted almonds chopped
1/2 C Parmesan Cheese

Pre-heat oven to 350.  Cook unpeeled Chayote squash in lightly salted water until crisp tender, about 15-20 minutes, then drain.  Scoop out most of the chayote flesh but be sure to leave about 1/4 inch in the shell. Coarsely chop the flesh and set aside.  Season the shell with a little salt and pepper.

Heat your oil in a skillet over medium heat.  Add the onion and salt and saute until onion is soft, about 5 minutes.  Add Mushrooms and cook until most of the liquid is gone.  Add Garlic, Jalapeno, and Cumin and saute until fragrant.  Add Tomatoes and Chayote flesh stir until most liquid is gone.  Stir in Oregano, Bread Crumbs, and Almonds.  Season to taste.

Spoon Mixture into Chayote shells and top with Parmesan cheese.  Arrange shells on a baking pan and add enough warm water to cover at least 1/4 in of the Chayote.  Bake 15 minutes.

Enjoy!

Approximate Nutritional Value per 1/2 Chayote

Calories163
Carbs 48
Fat 11
Protein 13