Chayotes Rellenos

Chayotes squash is easily found in the supermarkets around here and very inexpensive at 50 cents each. It is very mild in taste, they are also called mirlitons. In New Orleans they use them in a stew like dish with shrimp. I love this dish and have made it several times. It originates in Guatemala. I can't decide whether to eat it for breakfast, a side dish or what. However you decide to eat it, it is good. Originally they have you scoop out the squash and use the shells like a twice baked potato, but I find the skins are way to flimsy. So I use ramekins or an individual baking dish instead.

Chayotes Rellenos
4 chayotes
2 tablespoons butter
1 shallot minced you can use onion, but the squash is so mild I use shallots
2 T salsa verde*
2 T Parmesan cheese
2 eggs well beaten with salt
4 ounces queso fresco crumbled
some shredded Monterey jack cheese to top with
salt and pepper to taste

Directions:
Cover the chayotes with water, bring to a boil, and let them cook over a medium flame until they are tender (about 30 min). Drain and allow to cool.

Cut the chayotes in half, and scoop out the flesh carefully. Mash the flesh well and leave it to drain in a colander for a few minutes. Preheat the oven to 400 degrees. Melt the butter and cook the onion, without browning, until they are soft. Add the mashed chayote and let the mixture dry out a little over a low flame. Add the eggs, and stir them as you would for scrambled eggs until they are just set. (about 1 minute). Stir the crumbled farmer cheese, parmesan cheese, and salsa verde into the mixture. Stuff the chayote shells. Place on an ovenproof dish. Sprinkle with Monterey Jack cheese on each chayote half, and cook in a 400 degree oven until melted and golden about 15 minutes. I topped mine with some finishing salt.

*you can use store bought or make your own I posted a recipe on Aqua Sunday .