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Central American   -   Stuffed Chayote (Costa Rica)   adapted from Latin American Cooking

  • 2 Chayote Fruit -- peeled & halved
  • Salt And Pepper -- to taste
  • 3 Cups Fresh Bread Crumbs
  • 2 Cups Muenster Cheese -- or ***
  • Mild Cheddar -- grated
  • 2 Eggs -- beaten
  • 3 Tablespoons Parmesan Cheese -- grated
  • Butter -- for dotting
Directions Par boil the chayote in salted water 10 minutes. Drain thouroughly, then scoop out flesh, leaving a 1/2 inch shell. Chop the flesh and mix with bread crumss, cheese, salt pepper & eggs. Stuff mixtuer into shells. Sprinkle with parmesan and dot with butter. Bake for 20 minutes at 450*.
Serves 2
Time to Make 0:00

Printer version   1 Votes - Yum: 5, Easiness: 5, Speed: 5, Overall: 5 Rate this recipe

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