University of Illinois Extension
UNIVERSITY OF ILLINOIS EXTENSION
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Chayotes Stuffed with Cheese
Total : 2 hours

Ingredients:

  • 6 small chayotes (christophine), cut in half, lengthwise
  • 2 quarts water
  • 1 cup low fat cheddar cheese, shredded
  • ¼ teaspoon salt
  • 1 tablespoon margarine
  • ½ cup plain bread crumbs

Directions:

  1. Wash chayotes and bring to a boil in water. Cover and boil at moderate heat for about 1 hour or until fork-tender.
  2. Preheat oven to 350ºF.
  3. Drain chayotes, remove cores and fibrous part under cores. Scoop out pulp, being careful not to break shells. Place shells on cookie sheet.
  4. Immediately mash pulp and mix with cheese, salt, and margarine.
  5. Stuff shells with the mixture. Sprinkle with bread crumbs.
  6. Bake for 30 minutes.
Exchange: 1 vegetable, ½ low-fat milk
Carbohydrate Units: 1
Nutrition Facts
Servings per Recipe:
6 servings, 2 chayote halves each
 Amount Per Serving
 Calories 120      Calories from Fat 49
% Daily Value 
8% Total Fat 5g
2% Cholesterol   7mg
13% Sodium   305mg
4% Total Carbohydrate   13g
16%   Dietary Fiber   4g
0%   Sugars   0g
16% Protein   8g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: