Chayotes rellenos – baked chayotes stuffed with sweetcorn and cheese

Ingredients for 4 portions

• 4Chayotes
• to tasteSalt
• 2 tbspButter
• ½Yellow onion, finely chopped
• 200 gSweetcorn, fresh, frozen or drained
• 200 gQueso fresco, crumbled
• 150 mlMexican crema
• to tasteBlack pepper
• 120 gChihuahua cheese, grated

Method

1. Put the whole chayotes in a pan, cover with water, add salt and bring to the boil.
2. Boil the chayotes for about 30 minutes, until a knife slides in easily.
3. Heat the oven to 200 °C. Melt the butter in a frying pan over a medium heat and soften the onion for 4 minutes. Add the sweetcorn and cook for 2 minutes more.
4. Drain the chayotes and let them cool slightly. Halve them lengthways, remove the seed and scoop out the flesh, leaving a 1 cm shell. Chop the flesh and leave it to drain in a sieve.
5. Mix the flesh with the onion and sweetcorn, the queso fresco and the crema. Season with salt and pepper. Fill the chayote shells, set them in a baking dish and scatter over the grated cheese.
6. Bake for 15 minutes, until the cheese has melted and is golden in places.
7. Serve the chayotes hot, two halves each.

More recipes

• Huevos a la mexicana – scrambled eggs with tomato, onion and chilli20 min · ≈ $12/port.
• Chilaquiles verdes – tortilla chips in green salsa with fried eggs40 min · ≈ $20/port.
• Enfrijoladas – tortillas in black bean sauce30 min
• Chiles rellenos – stuffed poblano peppers in tomato broth1 h · ≈ $40/port.