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Stuffed Creamed Chayotes
Cook Mode Keep screen awake
Level Easy
Serving 6 to 8 servings
Prep 45 min
Cook 20 min
Total 1 hr 5 min
Prep 45 min
Cook 20 min
Although actually a fruit, chayotes are usually served as a vegetable. This slightly sweet, stuffed version is flavored with raisins and cinnamon and is reminiscent of stuffed acorn squash.
Stuffed Creamed Chayotes is an irresistible dish that beautifully combines stuffed chayote with a sweet and savory twist. The unique recipe from CARNATION® MILKS features the delightful stuffed chayote recipes enhanced with the warm flavors of cinnamon and raisins, weaving together a harmonious blend reminiscent of cherished summer meals. Crafted with NESTLÉ® CARNATION® Evaporated Milk, these tender chayotes offer creamy goodness in every bite. Whether you’re planning an indulgent dinner or a satisfying lunch, this easy recipe is perfect for any occasion. Enjoy the rich experience of Stuffed Creamed Chayotes, where wholesome ingredients shine and create an elevated vegetable dish while maintaining simplicity and elegance.
Stuffed Creamed Chayotes is an irresistible dish that beautifully combines stuffed chayote with a sweet and savory twist. The unique recipe from CARNATION® MILKS features the delightful stuffed chayote recipes enhanced with the warm flavors of cinnamon and raisins, weaving together a harmonious blend reminiscent of cherished summer meals. Crafted with NESTLÉ® CARNATION® Evaporated Milk, these tender chayotes offer creamy goodness in every bite. Whether you’re planning an indulgent dinner or a satisfying lunch, this easy recipe is perfect for any occasion. Enjoy the rich experience of Stuffed Creamed Chayotes, where wholesome ingredients shine and create an elevated vegetable dish while maintaining simplicity and elegance.
Directions
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Keep screen awake
Step 1
Cut chayotes lengthwise. Place chayotes, water and 1 teaspoon salt in large pot. Bring to boil; reduce heat to medium low. Cook for 30 minutes or until tender. Remove chayote halves from water. Carefully remove pulp (discarding central section) and place into medium bowl. Reserve shells for refilling. Mash pulp; set aside.
Step 2
Beat egg yolks and 1/2 cup sugar in small bowl until thick and pale yellow in color. Place chayote pulp, evaporated milk, egg mixture, cornstarch, remaining salt and cinnamon in large saucepan. Cook on medium heat, stirring constantly, until mixture comes just to boil and thickens. Remove from heat; stir in raisins and butter. Place chayote shells on baking sheet. Fill reserved shells with cream mixture.
Step 3
Preheat oven to 375º F.
Step 4
Beat egg whites in small mixer bowl until soft peaks form. Gradually add remaining 1/4 cup sugar; beat until stiff peaks form. Spoon on top of stuffed chayotes.
Step 5
Bake for 10 minutes or until topping is slightly browned.
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