Stuffed Chayote Squash. Stuffed Chayote is a Puerto Rican cultural favorite. This recipe is made with meat, Caribbean seasoning and cheese. Chayote is also very popular in Mexico.

Stuffed Chayote Squash Learn how to make Special Stuffed Chayóte Squash. Chayote squash, known in the Deep South as mirliton or vegetable pears, are steamed and then filled with a seafood. Shrimp and Crab Stuffed Mirlitons (Chayote Squash).

Hey everyone, it's Louise, welcome to our recipe page. Today, we're going to make a distinctive dish, stuffed chayote squash. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Stuffed Chayote is a Puerto Rican cultural favorite. This recipe is made with meat, Caribbean seasoning and cheese. Chayote is also very popular in Mexico.

Stuffed Chayote Squash is one of the most well liked of current trending meals in the world. It's easy, it's fast, it tastes delicious. It's enjoyed by millions every day. Stuffed Chayote Squash is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can have stuffed chayote squash using 7 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Stuffed Chayote Squash:

{Make ready 3 of medium chayote squash.
{Take 5 oz of chorizo.
{Prepare 2 of small corn on the cob.
{Prepare 1/4 cup of red bell pepper chopped.
{Take 1/2 cup of salsa (your favorite kind).
{Make ready 1 tbsp of cilantro (I love cilantro so I add a bit more).
{Make ready 1 cup of Pepper Jack cheese.

A ground beef, bacon and vegetable mixture is stuffed into chayote shells, topped with cheese and. Louisiana shrimp stuffed mirlitons or chayote squash recipe. Step by step photos and garnish ideas. Very good hot or cold and great with a green salad!

Steps to make Stuffed Chayote Squash:

Preheat oven to 375°.
Cut chayote in half lengthwise..
Cook in a pot of boiling water 20-30 min. Until tender but firm..
Remove from water and cool..
While the chayote is cooling cook chorizo in a sauce pan. When fully cooked drain onto paper towel. ( I just put a paper towel in a bowl and drop chorizo on it then let it drain).
Remove kernels from corn cob..
Now in same sauce pan which should still have a tiny bit of grease left in pan from chorizo, add corn and chopped peppers. Saute for 1 min. (You want to keep them both crunchy).
Now the chayote should be cool enough to work with. Scoop out seeds and discard..
Scoop out meat leaving about 1/4" shell..
Chop chayote meat and place in a bowl. Add chorizo, corn and peppers, salsa, cilantro and 1/2 C jack cheese. Mix..
Stuff chayote shells with mixture..
Bake for 30 min. Sprinkle remaining 1/2 C jack cheese on top last 5 min. of cooking..

Chayote squash is quickly gaining in popularity, and one taste of this savory chayote sauté will tell you why. The pear-shaped chayote squash is native to central Mexico. The squash, also known as a. Chayote squash is widely used around the world in a variety of culinary applications. Cajun cuisine popularly uses Chayote squash to make stuffed chayotes or pirogues, which translates to mean.

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