Best Stuffed Chayote Aka Mirliton Choko Or Vegetable Pear Recipes

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BAKED STUFFED MIRLITONS (CHAYOTE OR VEGETABLE PEARS)



Baked Stuffed Mirlitons (Chayote or Vegetable Pears) image

Make and share this Baked Stuffed Mirlitons (Chayote or Vegetable Pears) recipe from Food.com.

Provided by Molly53

Categories     Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

3 chayotes (mirlitons or vegetable pears)
1 lb ground pork
3 medium onions, chopped
4 cloves garlic, minced
2 tablespoons cooking oil
4 slices dry toast or 4 slices stale bread
1/4 cup breadcrumbs
butter
salt and pepper

Steps:

  • Preheat oven to 350F.
  • Soak the dry toast/stale bread in water; squeeze out and set to the side.
  • Cut vegetables in half lengthwise; remove seed in center.
  • Boil in water until tender.
  • Scoop out and and mash or chop; reserve the shell for stuffing.
  • Saute the onions, garlic until translucent; add the ground pork and cook to a light brown.
  • Add 1 cup of water and cook slowly.
  • Add the drained and mashed or cut up vegetable and the toast/bread to the sausage mixture.
  • Mix well, season to taste with salt and pepper and fill reserved shells.
  • Sprinkle with bread crumbs and dot with butter.
  • Bake until crumbs brown, approximately 30 minutes.

Nutrition Facts : Calories 403.6, Fat 22.3, SaturatedFat 6.9, Cholesterol 84.9, Sodium 225.4, Carbohydrate 26.4, Fiber 3.4, Sugar 5, Protein 24.1

MIRLITON (CHAYOTE) CASSEROLE



Mirliton (Chayote) Casserole image

In the south, or at least in Louisiana, we call Chayotes or Vegetable Pears, Mirlitons (MEL-a-tawn or MERL-a-tawn), depending on what New Orleans neighborhood you're from. It's a part of the squash family but it has a mild sweet flavor and can be used so many different ways. Here's my version of Traditional Mirliton Casserole.

Provided by Donna Graffagnino

Categories     Seafood

Time 4h

Number Of Ingredients 20

5 lb about 8 medium mirlitons
1 lb ground beef
1 lb bulk pork sausage or ground pork
****or****
2 lb shrimp, crab, crawfish, scallops, any seafood you like (cooked or raw)
2 Tbsp olive oil
1 Tbsp creole seasoning (tony cacherie's or emeril's)
2 large onions, chopped
1 large red or green bell pepper, chopped
1 large carrot, peeled and chopped fine
3 stalk(s) celery, chopped
1 bunch green onions, sliced thin
1 large jalapeno, seeded and minced (about 1/4 c)
1/2 tsp dried thyme
1/4 c garlic, minced (not a typo)
1 tsp salt & freshly ground black pepper
1/4 c fresh parsley, chopped or 1/8 c dried
3 large eggs, lightly beaten
1+ c seasoned bread crumbs, lightly toasted
3/4 lb grated mozzarella or parmesan (optional)

Steps:

  • 1. Bring a large pot of water to a boil. Add the mirlitons and cook until tender, 45 minutes to 1 hour. Remove from the heat, drain, and set aside to cool completely.
  • 2. Sprinkle ground beef, pork or sausage with 1 tablespoon creole seasoning and brown in heavy skillet. Drain and set aside.
  • 3. When the mirlitons are cool, cut them in half lengthwise, remove the seeds, peel, and coarsely chop. Set aside.
  • 4. Heat the olive oil in a large heavy pot or Dutch oven over medium-low heat. Add the onions, bell peppers, carrots, celery, green onions and jalapeno. Add remaining creole seasoning and the thyme. Cook slowly, stirring, until the vegetables are soft and lightly golden, about 30 minutes.
  • 5. Add the garlic and cook, stirring, for about 2 minutes. Add the mirlitons and cook, mashing them with a potato masher, until very tender and most of the liquid has evaporated, about 30 minutes.
  • 6. At this point, if you want a smoother textured casserole use an immersion blender or put mixture into a food processor or blender in small batches until everything is pureed. If you like a chunkier casserole then skip this step.
  • 7. Add the meats or seafood, salt, black pepper, and parsley. Cook about 3 to 4 minutes stirring frequently to prevent sticking. Remove from the heat.
  • 8. Add the eggs and toasted bread crumbs and mix well. You want the mixture to be tight, not too wet. Spoon the mixture into a 9 by 13-inch casserole dish. Sprinkle with mozzarella or parmesan cheese (optional), or with about 1-2 tablespoons of bread crumbs.
  • 9. Bake at 350 until the topping is lightly browned and bubbly, about 40 minutes. Serve warm.
  • 10. *NOTES: In a skillet, toast the breadcrumbs in a little olive oil over medium heat until it turns 2 shades darker. This will keep the casserole from being gummy.
  • 11. If you make extra toasted breadcrumbs you can freeze them in a ziplock bag until you're ready to use them again.

SHRIMP STUFFED MIRLITONS (CHAYOTE OR VEGETABLE PEARS)



Shrimp Stuffed Mirlitons (Chayote or Vegetable Pears) image

Make and share this Shrimp Stuffed Mirlitons (Chayote or Vegetable Pears) recipe from Food.com.

Provided by Molly53

Categories     Cheese

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

4 large chayotes (mirlitons or vegetable pears)
1 large onion, chopped
1 clove garlic, minced (optional)
1/2 cup chopped celery
3 tablespoons shortening
3/4 lb fresh cooked shrimp, cleaned
1 cup grated sharp cheddar cheese, divided
1/4 cup buttered bread crumb
salt and pepper

Steps:

  • Preheat oven to 350F.
  • Parboil mirlitons/chayote/vegetable pears until almost tender.
  • Cut in half and scoop out the meat; mash and set aside, reserving shells.
  • Saute onion and garlic in shortening until translucent; add celery and cook until tender.
  • Add mashed mirlitons, shrimp, 1/2 of the cheese, and salt and pepper to the sauteed vegetables.
  • Fill the reserved shells, cover with remaining cheese and bread crumbs.
  • Bake until crumbs have browned, approximately 30 minutes.

SEAFOOD-STUFFED MIRLITON/CHAYOTE



Seafood-Stuffed Mirliton/Chayote image

A fairly simple and very authentic Creole recipe from New Orleans that I ate at the late, great Ugelsich's restaurant. (They prepared it with eggplant rather than chayote -- they're equally delicious.) Use crab meat or shrimp or a mixture of both. Two chayote halves are a good light entree, or one half is right for a side dish.

Provided by fluffernutter

Categories     Crab

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 mirlitons, halved, cored
1 onion, chopped
2 garlic cloves, minced
1/2 cup chopped celery
2 tablespoons chopped fresh parsley
3 tablespoons butter
1 tablespoon olive oil
1 cup chicken broth (optional)
1 cup small uncooked shrimp, shelled
6 ounces crabmeat (or more)
Italian seasoned breadcrumbs
butter

Steps:

  • Steam or boil the mirlitons until the flesh is just tender -- try not to overcook or the shell will fall apart. (Seven minutes in the microwave, 10 minutes in salted boiling water on the stovetop.) Cool slightly and scoop out the flesh, leaving a 1/4-inch shell. Set the flesh aside.
  • Saute the onion, garlic, celery and parsley in the butter and olive oil over medium-low heat for about 20 minutes until very tender, adding chicken broth if the vegetables become dry and begin to stick. Add the squash and mash with a potato masher. Cook until squash liquid evaporates.
  • Stir in the shrimp and crabmeat and cook until most shrimp are pink, about 2 minutes. Add enough bread crumbs to absorb any liquid in the mixture. Fill the mirliton shells with the mixture. Sprinkle with additional crumbs and dot generously with butter.
  • Bake at 350 degrees for about 20 minutes until topping is crisp and golden.

Nutrition Facts : Calories 254.2, Fat 13.5, SaturatedFat 6.2, Cholesterol 160.3, Sodium 983.6, Carbohydrate 11.3, Fiber 3.4, Sugar 4, Protein 22.6

STUFFED MIRLITON



Stuffed Mirliton image

A mirliton is a chayote squash or a vegetable pear. It is also the name for instruments in which a voice resonates over a membrane, as in a kazoo. The Carolina Chocolate Drops are bringing the kazoo back in style with their unique take on traditional jug-band music. I am mounting a campaign to bring the squash back too.

Yield serves 6

Number Of Ingredients 13

3 mirlitons
8 tablespoons (1 stick) unsalted butter
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped red bell pepper
1/2 cup sliced green onions, white and green parts
1/2 cup diced ham
4 garlic cloves, minced
1 cup chicken broth
1 cup fresh or frozen peeled salad shrimp
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper
1 1/2 cups plain dried bread crumbs

Steps:

  • Heat the oven to 375° F.
  • In a large pot, boil the mirlitons in lightly salted water until the flesh is tender, about 6 minutes. Remove from the pot and cool under running tap water. Halve them and, using a metal spoon, remove the seeds and discard. Gently scoop all of the flesh out of the shells. Set the flesh and shells aside.
  • In a medium saucepan set over medium-low heat, melt 6 tablespoons of the butter. Add the onion, celery, bell pepper, green onions, ham, and garlic. Cook, stirring, for about 10 minutes or until the vegetables are wilted. Add a little of the chicken broth if the mixture becomes too dry. Add the mirliton flesh and cook for 20 minutes. Add the shrimp and parsley and cook for 5 minutes. Remove from the heat and season with salt and pepper. Sprinkle in 1 cup of the bread crumbs.
  • Mound the stuffing mixture into the mirliton shells. Put the halves in a baking dish and top with the remaining 1/2 cup bread crumbs. Dot with the remaining 2 tablespoons butter and pour the remaining broth in the baking dish. Bake for 8 to 10 minutes, until the crumbs are golden brown.

STUFFED CHAYOTE AKA MIRLITON, CHOKO OR VEGETABLE PEAR



Stuffed Chayote Aka Mirliton, Choko or Vegetable Pear image

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

2 lbs chayotes, uniform size
1 lb ground round
1 onion, peeled and chopped
1/4 cup rice, uncooked
2 tablespoons butter
salt and pepper, to taste
2 1/2 cups tomatoes, cooked (canned is fine)
olive oil

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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