Recipes with chayote to save and change menus are perfect for those who want to eat something different than usual and don’t spend a lot of money on ingredients. The options are very diverse and delicious, thus ensuring a meal full of flavor!
Additionally, chayote helps control blood sugar levels and keep the heart healthy, as it contains high amounts of dietary fiber. Make sure you guarantee these benefits! Make these chayote recipes to save money and surprise the family!
Recipes with chayote to save and change menus
Chuchu stuffed with chicken
Time: 45 minutes
Performance: 6 servings
Difficulty: easy
ingredients
- 3 chuchu
- Salt to taste
- 1 cup (s) of grated Parmesan cheese
Filling
- 2 tablespoons of oil
- 1 chopped onion
- 3 cups of cooked and shredded chicken
- 1 cup chopped green olives
- Salt and chopped parsley to taste
- 1 cup of cottage cheese
Method of preparation
For the filling, heat a pan with the oil and fry the onion until it wilts. Add the chicken, olives, salt and parsley and sauté for 5 minutes. Turn off the heat, mix with the ricotta and set aside.
Cut the chayote in half lengthwise and cook for 3 minutes in boiling salted water. Remove from the oven, allow to cool and remove the pulp with a spoon, forming canoes. Finely chop the pulp and mix with the stuffing kept aside.
Divide the filling between the chayotes and place them in a mold, next to each other. Sprinkle with Parmesan and bake in a preheated medium oven for 20 minutes or until golden brown. Remove from the oven and serve immediately.
Chayote Stroganoff
Time: 30 minutes
Performance: 4
Difficulty: easy
ingredients
- 2 tablespoons of margarine
- 1 chopped onion
- 2 chuchu
- 1 tablespoon of cornstarch
- 1/2 cup (tea) of milk
- 200 g of sour cream
- Salt, pepper and grated nutmeg to taste
Method of preparation
Peel the chayote, remove the core and cut it into 3 cm cubes. Heat the margarine in a skillet and saute the onion and chayote over low heat for 10 minutes or until soft. Add the cornstarch dissolved in the milk, stirring until it thickens. Add the cream, salt, pepper and nutmeg and cook for 5 minutes. Serve immediately with white rice.
Ham and chayote omelette
Time: 20 min
Performance: 6 servings
Difficulty: Easy
ingredients
- 1 cup (tea) of cubed boiled chayote
- 1/2 cup diced cooked ham
- 1/2 cup diced mozzarella
- 1/2 cup cherry tomatoes, halved
- Salt, pepper and chopped parsley to taste
- 2 tablespoons of oil
- 4 beaten eggs
- 1/3 cup (tea) of milk
- 1 teaspoon of wheat flour
- 1 pinch of chemical yeast
- oil for greasing
Method of preparation
In a bowl, mix the chayote, ham, cheese, and tomato. Season with salt, pepper, parsley and olive oil. In another bowl, with a wire whisk, mix the eggs, milk, flour and yeast. Season with salt and mix until smooth.
Add to the previous mixture and mix. Heat a greased medium non-stick skillet over medium heat and add the mixture. Let it set, cooking for 4 minutes.
With the help of a plate, turn the omelette and put it back in the pan. Cook for another 4 minutes or until it is no longer raw. Transfer to a plate and serve decorated as desired.
green chayote broth
Time: 35 minutes
Performance: 5 servings
Difficulty: easy
ingredients
- 4 tablespoons of pork lard
- 2 slices of couple of slices
- 1 diced onion
- 2 crushed cloves of garlic
- 4 diced chuchu
- 1 vegetable stock cube
- 1 liter of water
- Salt to taste
- 2 cups kale (sliced)
- flush oil
Method of preparation
In a pan, heat the oil over medium heat and fry the pair, onion and garlic for 5 minutes, stirring occasionally. Remove the pair, set aside and in the same pan put the chayote, vegetable broth and water and cook until soft. Blend the chayote with the cooking water in a blender. Return the beaten chayote to the pan and add the pair, cabbage and salt. Cook for another 3 minutes. Turn off and serve then season with olive oil.
Chuchu soufflé
Time: 50 min
Performance: 5
Difficulty: easy
ingredients
- 3 tablespoons of margarine
- 1 chopped onion
- 2 chopped chayotes
- 3 cups of milk (tea)
- Salt and black pepper to taste
- 5 eggs (separate egg whites and yolks)
- 1 tablespoon of cornstarch
- 1 teaspoon of baking powder
- margarine to grease
- 2 cups of grated mozzarella
Method of preparation
Heat the butter in a pan over high heat and fry the onion. Add the chayote and sauté for 3 minutes. Add half the milk, season with salt and pepper and cook for 5 minutes over medium heat. In a bowl, mix the remaining milk, egg yolks and corn starch. Pour into the pan with the sauté and cook until it thickens slightly. Turn off and let cool. In the planetary mixer, beat the egg whites with a pinch of salt and mix them gently with the sauté set aside and the yeast. Transfer to a greased medium refractory, sprinkle with mozzarella and take to a preheated medium oven for 30 minutes. Serve immediately.
Chayote salad
Time: 20 min
Performance: 6 servings
Difficulty: easy
ingredients
- 3 diced chuchu
- 1 sliced ​​onion
- 2 cups chard (strips)
- 1/2 cup chopped parsley (green)
- 1 lemon juice
- 2 tablespoons of white vinegar
- Salt to taste
Method of preparation
Steam the chayote for 5 minutes or until al dente. Drain and leave to cool. In a bowl put the cooled chayote, onion, chard, parsley, lemon juice, vinegar, salt and mix. Transfer to a salad bowl and serve immediately.
Chayote au gratin
Time: 1 hour
Performance: 4 servings
Difficulty: easy
ingredients
- 3 large chayotes, peeled and seeded
- 2 tablespoons of butter
- 1 grated onion
- 1 tablespoon of wheat flour
- 3 cups of milk (tea)
- 2 teaspoons of powdered vegetable seasoning
- 1 cup of grated mozzarella
- 3 tablespoons of grated Parmesan cheese
- 2 tablespoons of breadcrumbs
- margarine to grease
Method of preparation
Cut the chayote into thick slices, cook in boiling water for 5 minutes, drain and set aside. In a skillet, heat the butter over medium heat and saute the onion until golden brown. Sprinkle with flour, stirring constantly, for 2 minutes.
Gradually add the milk, stirring with a wooden spoon until it thickens. Add the seasoning powder. Spread the chayote into a greased medium refractory and cover with the béchamel, mozzarella, parmesan and breadcrumbs.
Bake in a preheated oven for 10 minutes or until golden and golden brown. Remove from the oven and serve immediately.
Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
