The best chayote recipe! Made like this, you'll want to eat it every day.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Remove the core from 3 peeled chayotes.

Transfer chayotes to a large saucepan and cover with enough water.

Add 1 teaspoon of salt to the water.

Turn on the heat to high power and bring to a boil.

Let chayotes cook for 15 minutes.

In another large saucepan over medium low heat, add 2 tablespoons of unsalted butter or margarine and melt it.

Add 1 medium grated onion and stir fry for 1 minute.

Add 2 tablespoons of wheat flour and stir for another minute.

Gradually add 1 liter of room temperature milk while stirring non-stop to avoid lumps.

Once the sauce reaches the right consistency, add 1 teaspoon of salt and 1 pinch of nutmeg, and stir until combined.

Set the sauce aside.

Scoop out the flesh of the cooked chayotes and transfer it to a small bowl, then set aside.

In a large skillet over medium low heat, add a drizzle of vegetable oil, 1 medium chopped onion, and 1/4 chopped green bell pepper, and stir until slightly golden brown.

Add 3 minced garlic cloves and stir fry until golden brown.

Add 250 grams of ground beef and stir until the meat releases its juices.

Add the chayote flesh, 1 teaspoon of paprika, 1 teaspoon of salt, 1 generous pinch of black pepper, and 1 teaspoon of chimichurri, and stir until incorporated.

Turn off the heat and finish with parsley to taste.

Arrange the chayote shells on a large baking dish and fill them with 1 teaspoon of Brazilian cream cheese, spreading it inside.

Add 1 tablespoon of the meat filling on top of the cream cheese.

Cover with the white sauce.

Spread 200 grams of grated mozzarella cheese on top.

Take to a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) and bake for 10 minutes or until the cheese is melted and browned.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens