Chayote Relleno

Today I decided that I was going to make Chayote Relleno. The first time I had chayote, I put sugar and tons of butter on it because it didn’t tast like anything to me. My mom put salt, pepper, and olive oil. Here is a bit more information about what Chayote is and the various ways you can prepare it.

When you look for it at the supermarket, look in the Spanish vegetable section. It should be white or green in color and look like a pear with ridges.

Chayote, Quinoa, Pink Beans

I had bought chayote recently and wanted to have it filled with vegetables and not processed soy protein. So that is exactly what I had for dinner today.

Cooking Chayote is simple; cut it in half, season some water with salt, and boil. I don’t peal the skin because the chayote will become soft enough to eat the entire thing. After it is fork tender, I cut out a hole in the middle extracting the pit. You can do a mojo isleño with onions and fill it as well.

After it was cooked I seasoned with some olive oil and sprinkle of pepper. I added cheese, cooked veggies (broccoli, cauliflower, carrots), sauce, and topped with cheese. I know I should have omitted the cheese to make it a vegan dish. I put it in the toaster oven at 400 degrees for ten minutes or until the cheese melted. You can also make a mojo isleño with onions as a filler.

You can not get any easier than that for dinner. I also made quinoa and pink beans. I have to say that the meal was healthy and excellent. For those who are vegan, omit the cheese.