How To make Chayote Relleno
3 sm Chayotes (about 6 ounces
-each) 1/2 c Almonds
1/2 c Sugar
3 Eggs
1 tb Brandy
1 ts Vanilla
2 tb Milk or cream
1 pn Nutmeg
1 1/2 c Sponge cake or pound cake,
-crumbled into fine crumbs, Plus 2 tablespoons for -topping (see note) 1/2 c Golden sultana or black
-raisins 3 tb Slivered almonds
1 c Softly whipped cream, barely
-sweetened This is a use for chayote that I would never have thought of, but it sounds really good. I love to shock people with the unexpected, such as serving these stuffed chayote shells for dessert. In this recipe, chayote's delicate texture and taste combine with almonds, sugar, brandy, eggs, cream, raisins and sponge cake to make an elegant pudding-like filling for the pale-green shells. They are abso- lutely delicious and something you might have been served in one of the fine old households of colonial Mexico. Cut the chayote in half lengthwise and steam for 35 minutes, or until just tender. Do not overcook--you don't want the shells to collapse when you scoop them out. Meanwhile, combine the almonds and sugar in a food processor and grind until the almonds are fairly fine. Preheat oven to 375 degrees F. When the chayote is cooked and cool enough to handle, remove the seed, and scoop out the pulp, leaving a 1/2-inch-thick shell. Set aside. Place the chayote pulp in the processor with the ground almonds; add eggs and process to a puree. Add the brandy, vanilla and milk or cream. Blend. Pour mixture into a bowl and stir in nutmeg, cake crumbs and raisins. Spoon the pudding mixture into the chayote shells (you will have about 1 1/2 cups left over) and place them in a greased baking dish. Sprinkle
slivered almonds and reserved cake crumbs over the tops. Bake stuffed shells for 30 minutes. Pour remaining pudding mixture into a greased loaf pan and bake for 25 minutes. Serve warm, topped with whipped cream. Serves 6 lucky people. (The pudding loaf serves 4.) Note: I cheat and buy a frozen pound cake to use for this recipe. PER SERVING: 420 calories, 10 g protein, 54 g carbohydrate, 20 g fat (7 g saturated), 192 mg cholesterol, 141 mg sodium, 3 g fiber. From an article by Jacquiline Higuera McMahan in the San Francisco Chronicle, 6/2/93. Posted by Stephen Ceideburg
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Torresnos de Chayote en Chile Rojo
Torresnos de Chayote en Chile Rojo mi gente yo creo que esta receta ya muchos se la saben pero como a mi me encanta se las quise enseñar como yo los hago.
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Chayote Relleno-Stuffed Chayote Squash - Puerto Rican
Stuffed Chayote is a Puerto Rican cultural favorite. This recipe is made with meat, Caribbean seasoning and cheese. Chayote is also very popular in Mexico.
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Stuffed Chayote Squash Puerto Rican Style [Episode 442]
In this video I am demonstrating how to make stuffed chayote squash. This recipe is very simple to make, but so delicious. It can be used with any variation of the chayote squash or any kind of ground meat for stuffing. This recipe is one of those in which you can add a little bit of this and a little more of that and make it your own, and still be perfect.
Version en espanol de esta receta:
Ingredients - *Ingredientes
(Serving 2 or 4)
2 chayote squash - *2 chayotes
4-6 cups water – 4-6 tazas de agua
1 tablespoon salt - *1 cucharada de sal
Boil chayote at medium-high temperature until fork tender – *Hervir en temperatura media-alta hasta que al chayote se le pueda insertar un tenedor
Olive oil, vegetable oil, or non-stick cooking spray to cover bottom of the pan - *Aceite de olive, aceite vegetal, o aceite en aerosol antiadherente para cubrir el molde
1 tablespoon olive or vegetable oil - *1 cucharada aceite de oliva o vegetal
1 diced medium onion - *1 cebolla mediana picadita
1 pound ground pork - *1 libra de carne de cerdo molida
Salt to taste - *Sal a gusto
1/2 cup sofrito - *1/2 taza de sofrito
2 tablespoons tomato paste - *2 cucharadas de pasta de tomate
Olives and capers to taste - *Aceitunas y alcaparrados a gusto
1 teaspoon ground black pepper - *1 cucharadita de pimienta negra molida
1 teaspoon sweet paprika - *1 cucharadita de pimentón dulce
1 cup favorite cheese - *1 taza de su queso favorito
Bake at 400º 12-15 minutes or until cheese melts and takes a golden color - *Hornear a 400º 12-15 minutos o hasta que el queso se derrita y adquiera un color dorado
Music: Little Samba by Quincas Moreira from YouTube Audio Library
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Baked Caribbean Stuffed Chayote (Christophine)│Tasteeful Recipes
In this video, we will be showing you how to make this baked Caribbean stuffed chayote, also known as Christophine farcie.
Chayote is a Caribbean fruit/vegetable, which is similar to squash and it can be used in many ways. Link to the full recipe:
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