Mexican Stuffed Mirliton (Chayote)

Chayotes Rellenos Santa María

Santa María’s Stuffed Chayotes

Recipe from Zarela’s Veracruz, Houghton Mifflin 2001

Good news! I wrote the original headline below before chayotes from Mexico started coming into the market in New York and I assume other big cities.  If you can find the tart spiny ones, those are best though you do need to handle them carefully. I wear glovs

I wish I could have included a dozen recipes showing what varied and inventive things Veracruzan cooks do with chayotes.  Unfortunately, it seems that United States cooks have only half-discovered the riches of this wonderful plant.   Not only do growers here ignore the many possibilities of the roots, young shoots, and leaves, but the fruits that come to market all appear to be of one pallid, under flavored type.  So not many recipes can be adequately “translated” for U. S. kitchens.  One that does work fairly well is this pleasing stuffed chayote dish from Santa María de Guadalupe Armenta Guzmán.  The light sharpness of the cheese offsets the blandness of the chayote, while the corn kernels add some texture.  Fresh corn is the best (try not to use one of the super-sweet varieties), but in a pinch you can substitute one 10-ounce package of frozen shoepeg corn kernels.

I confess that the dish really does taste better to me in Veracruz.  When I try to reproduce the flavors here, it seems a trifle less bland if I eliminate the step of stuffing the mixture into the chayote shells and simply bake it as a casserole (see below).

Makes 4 servings as first course, 8 as a side dish

4 ears of fresh corn

1 1/2 teaspoons salt, or to taste

4 large chayotes

1 teaspoon crumbled dried Mediterranean or Mexican oregano, lightly toasted by the directions on page 000

1 cup Mexican crema (see page 000) or heavy cream

2 tablespoons mayonnaise

1/4 pound queso añejo (see page 000), grated

With a small, sharp knife, cut the kernels from the ears of corn.  You should have about 2 cups. Blanch by placing in a small saucepan with water to cover and a pinch of salt, bringing to a boil over high heat, and cooking for 2 minutes.  Drain and set aside.

Cut the chayotes in half lengthwise and remove the pits.  Place in a large saucepan with the remaining salt, cover well with water, and bring to a boil over medium-high heat.  Reduce the heat to maintain a low rolling boil and cook for 15 minutes or until tender.  Drain and transfer to a baking sheet; let cool to room temperature.  With a spoon scoop out the pulp into a large mixing bowl, being careful no to tear the skin.  Set aside the hollowed-out shells.

Preheat the oven to 400°F.  Add the corn kernels and toasted oregano to the chayote pulp.  Mix in the crema, mayonnaise, and  grated cheese as evenly as possible.  Spoon the mixture into the chayote shells and bake until heated through, about 5 – 7 minutes.

VARIATION: For Chayote al Horno (Baked Chayote Casserole), follow the above directions up to the point of scooping the pulp out of the cooked chayote halves.  Discard the shells; lightly grease a 1 – 1 1/2-quart ovenproof-baking dish.  Preheat the oven to 400°F.  Mix the ingredients as directed and pour into the prepared dish.  If desired, sprinkle with 2 tablespoons fine dry bread crumbs.  Bake for 20 – 25 minutes, or until the top is lightly browned.