Finding chayotes in the French market was very exciting. It was the same kind of emotion as when a toddler is given his favorite teddy bear right before going to bed. Many might think this is a joke, however, this was something my mom would prepare just like I am sharing it today, and I would lick my fingers every time they would be served at home. For me, this is having a taste of home. I really hope you like them; they define my childhood’s kitchen.
Servings: 4
Ingredients
- 2 (2) Chayote Squash
- 100 g (1 cup) Diced cooked ham
- 200 g (2 cups) Grated cheese, (I used Emmental this time)
- 15 g (1 tbsp) butter
- Salt and Pepper to season
- 60 g (4 tbsp) Crème fraîche
To Prepare
- Cook the chayotes at a medium heat in a pot with salted boiling water. Once cooked and at room temperature, cut them in half (lengthwise), and take the seed out with the help of a spoon. Then, extract the pulp trying to not damage the chayote, since they will be re-stuffed.
- In a separate bowl smash the chayote pulp and mix it with the ham cubes, the melted butter, the crème fraîche, and season with salt and pepper.
- Then, distribute the chayote halves in a baking dish, season with salt and pepper and stuff with the mixture from the bowl. Sprinkle the grated cheese and put in a preheated oven for around 10 minutes to warm them up and melt the cheese. At home these were served as a side to the main course for dinner.
Notes
Preheated oven to 350 °F or 180 °C
Nutrition
Calories: 253kcal | Carbohydrates: 4g | Protein: 17g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 66mg | Sodium: 622mg | Potassium: 124mg | Fiber: 1g | Sugar: 2g | Vitamin A: 478IU | Vitamin C: 5mg | Calcium: 385mg | Iron: 1mg
Tried this recipe?Let us know how it was!