RELLENOS de GUISQUIL (CHAYOTE) | Cocinemos Con Cristina

Peel the chayote and cut off the ends.

Cut the chayote in half and remove the seeds.

Prepare two techniques for filling: keep one half intact and cut the other into pieces.

Boil the chayote for about 15 minutes until tender, checking with a fork.

Once cooked, let the chayote cool down.

Cook tomatoes, green chili, and onion until soft, then reserve.

Open the cooled chayote halves and generously fill with cheese.

Press the halves together or fill the cut pieces with cheese.

Beat 7 eggs, separating the whites and yolks.

Add 2 tablespoons of flour to the egg mixture for better consistency.

Beat the egg whites until stiff peaks form, then gradually add the yolks while continuing to beat.

Preheat a skillet with oil for frying.

Coat the filled chayote in the egg mixture and fry until golden brown.

Blend the cooked tomatoes with salt, pepper, and cumin to make the sauce.

Bring the sauce to a boil and add the fried chayote, allowing them to heat through.

Equipment Needed

Dietary

Allergens