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Print this Recipe    Stuffed Chayote

STUFFED CHAYOTE (CHO CHO)

2 ripe chayotes
1 small onion, diced
2 green onions, diced
2 Tbs finely diced green pepper
1 Tbs chopped parsley
pinch ground nutmeg
1 garlic clove, finely diced
1 cup grated sharp Cheddar cheese
1/2 cup grated Parmesan cheese
4 Tbs bread crumbs

Slice the chayote in half, lengthwise, remove the seed, don't peel,
and either steam for 15 mins, or Microwave for about 6 on HI.

Meanwhile, saute the onions, garlic and green peppers until soft.
Add the parsley and nutmeg. (Optionally add hot sauce)

Scoop out the flesh from each half of the chayote, leaving a 1/4
inch ll.

Preheat oven to 350 degrees.

Mash the flesh from the chayote with a fork and add the onion
mixture.

Stuff the chayote by alternating layers of mashed, seasoned pulp
with grated cheese. Finish by adding cheese on top, sprinkling
bread crumbs and Parmesan on top, and a pat of butter.

Bake in preheated oven until the tops are golden and the cheese
melted. About 15 mins.

If you like, combine some ground hamburger in the onion mixture
for more of an entree than a side-dish.

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