Stuffed Chayotes
- Chayotes
- 1/2 cup almonds, chopped
- 1 1/2 cups fresh white bread crumbs (packed into cup)
- salted milk
- 2 chopped hard-cooked eggs
- 1/2 cup grated Parmesan cheese
- 1 beaten egg yolk
Cut chayotes in lengthwise halves, remove stone, cook in boiling water for approximately ten minutes (be patient, you rascal). Peel after cooking.
In meantime, blanch and chop 1/2 cup almonds. Moisten 1 1/2 cups fresh white bread crumbs (packed into cup) with salted milk; add 2 chopped hard-cooked eggs, 1/2 cup grated Parmesan cheese and the almonds. Season to taste, mix well and bind together with 1 beaten egg yolk. Fill the chayote halves with the stuffing, delicately sprinkle with buttered bread crumbs, bake.
In meantime, blanch and chop 1/2 cup almonds. Moisten 1 1/2 cups fresh white bread crumbs (packed into cup) with salted milk; add 2 chopped hard-cooked eggs, 1/2 cup grated Parmesan cheese and the almonds. Season to taste, mix well and bind together with 1 beaten egg yolk. Fill the chayote halves with the stuffing, delicately sprinkle with buttered bread crumbs, bake.
Submitted by Jun 2, 2009
15 min
30 min
45 min