STUFFED CHAYOTE AKA MIRLITON, CHOKO OR VEGETABLE PEAR
This vegetable originates from Mexico and is now known all across the globe. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Vegetable
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash chayotes, cut and half and scoop out, using a spoon or potato ball cutter; reserve pulp.
- Mix next five ingredients together and fill cavities loosely.
- Saute pulp in olive oil until golden and add tomatoes.
- Place stuffed chayotes ina greased pan, pour sauteed mixture over them and enough hot water to cover.
- Simmer, covered, for 90 minutes or bake in a slow oven (325F).
- Serve hot with sauce.
Nutrition Facts : Calories 302.1, Fat 19.4, SaturatedFat 8.3, Cholesterol 63.9, Sodium 85.3, Carbohydrate 17.1, Fiber 3.8, Sugar 5.6, Protein 15.6
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