Tuesday, March 17, 2009

Chayotes Rellenos

Stuffed chayote squash
Chayotes are fruits, but in Mexico they are eaten mostly as vegetables. They have a delicate squash flavor and are incredibly versatile: you can boil them, steam them, use in stews and as a stir fry. In this lacto-ovo vegetarian recipe they are stuffed with queso fresco, in the same manner as another popular Mexican recipe: Chiles rellenos.

My mother is a lawyer, when I was growing up she rarely cooked. I think this recipe is one she actually knew how to make. I'm posting it today in honor of her birthday! You'll need the following ingredients:

  • 2 large chayotes
  • 2 eggs whites, beaten to stiff peaks, plus
  • 2 egg yolks
  • 1 cup of flour
  • 6 slices of queso fresco
  • 1/4 cup of olive oil
  • chopped parsley or
  • tomato sauce (optional)
  • salt and pepper to taste

Peel the chayotes and boil them in plenty of salted water until soft (aproximately 10 minutes). Let them cool. Remove any remaining fibers and cut into thick slices. Make "sandwiches" with the chayote slices and the queso fresco. Secure with a toothpick.

Combine the beaten egg whites and the yolks and season with salt and pepper. Dust the chayotes with the flour and dip in the egg batter. Using a non-stick pan, fry the stuffed chayotes on both sides in a little of olive oil. Add more oil if necessary. Drain the chayotes in paper towels and remove the toothpicks. Serve hot, sprinkled with chopped parsley or topped with tomato sauce.

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