Blanca's Chancletas | Honduran Vegetarian Chayote Dish | Receta Hondureña | CC English & Español

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with unique flavor.

Boil water in a deep pot on high heat.

Crush the garlic and add it to the boiling water.

Peel the chayotes like potatoes, cutting them as needed due to their shape.

Rinse the chayotes under running water to remove the milky fluid that makes them sticky.

Slice the chayotes into pieces.

Once the water is boiling, add the chayotes and cook for 3 minutes.

Turn off the stove and remove the boiling water to prevent overcooking the chayotes.

Add cold water to the chayotes to stop the cooking process.

Pair the chayote slices and add mozzarella cheese between them to make little sandwiches.

Beat the egg whites until stiff peaks form, then add the yolks and mix well.

Heat 1 cup of oil in a frying pan on high heat.

Fry the chayota sandwiches in the hot oil until golden brown, turning them as needed.

Place the fried chayotes on a paper towel to absorb excess oil.

Prepare the sauce by adding 1 teaspoon of oil to a pan and heating it.

Add cilantro to the oil, then pour in the pre-prepared tomato sauce.

Add a little water to the sauce and bring it to a boil.

Once the sauce is boiling, add the fried chayotes to the sauce and cover the pan.

Let them cook in the sauce for another 3 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens