MIRLITON (CHAYOTE) CASSEROLE
In the south, or at least in Louisiana, we call Chayotes or Vegetable Pears, Mirlitons (MEL-a-tawn or MERL-a-tawn), depending on what New Orleans neighborhood you're from. It's a part of the squash family but it has a mild sweet flavor and can be used so many different ways. Here's my version of Traditional Mirliton Casserole.
Provided by Donna Graffagnino
Categories Seafood
Time 4h
Number Of Ingredients 20
Steps:
- 1. Bring a large pot of water to a boil. Add the mirlitons and cook until tender, 45 minutes to 1 hour. Remove from the heat, drain, and set aside to cool completely.
- 2. Sprinkle ground beef, pork or sausage with 1 tablespoon creole seasoning and brown in heavy skillet. Drain and set aside.
- 3. When the mirlitons are cool, cut them in half lengthwise, remove the seeds, peel, and coarsely chop. Set aside.
- 4. Heat the olive oil in a large heavy pot or Dutch oven over medium-low heat. Add the onions, bell peppers, carrots, celery, green onions and jalapeno. Add remaining creole seasoning and the thyme. Cook slowly, stirring, until the vegetables are soft and lightly golden, about 30 minutes.
- 5. Add the garlic and cook, stirring, for about 2 minutes. Add the mirlitons and cook, mashing them with a potato masher, until very tender and most of the liquid has evaporated, about 30 minutes.
- 6. At this point, if you want a smoother textured casserole use an immersion blender or put mixture into a food processor or blender in small batches until everything is pureed. If you like a chunkier casserole then skip this step.
- 7. Add the meats or seafood, salt, black pepper, and parsley. Cook about 3 to 4 minutes stirring frequently to prevent sticking. Remove from the heat.
- 8. Add the eggs and toasted bread crumbs and mix well. You want the mixture to be tight, not too wet. Spoon the mixture into a 9 by 13-inch casserole dish. Sprinkle with mozzarella or parmesan cheese (optional), or with about 1-2 tablespoons of bread crumbs.
- 9. Bake at 350 until the topping is lightly browned and bubbly, about 40 minutes. Serve warm.
- 10. *NOTES: In a skillet, toast the breadcrumbs in a little olive oil over medium heat until it turns 2 shades darker. This will keep the casserole from being gummy.
- 11. If you make extra toasted breadcrumbs you can freeze them in a ziplock bag until you're ready to use them again.
BAKED STUFFED MIRLITONS (CHAYOTE OR VEGETABLE PEARS)
Make and share this Baked Stuffed Mirlitons (Chayote or Vegetable Pears) recipe from Food.com.
Provided by Molly53
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F.
- Soak the dry toast/stale bread in water; squeeze out and set to the side.
- Cut vegetables in half lengthwise; remove seed in center.
- Boil in water until tender.
- Scoop out and and mash or chop; reserve the shell for stuffing.
- Saute the onions, garlic until translucent; add the ground pork and cook to a light brown.
- Add 1 cup of water and cook slowly.
- Add the drained and mashed or cut up vegetable and the toast/bread to the sausage mixture.
- Mix well, season to taste with salt and pepper and fill reserved shells.
- Sprinkle with bread crumbs and dot with butter.
- Bake until crumbs brown, approximately 30 minutes.
Nutrition Facts : Calories 403.6, Fat 22.3, SaturatedFat 6.9, Cholesterol 84.9, Sodium 225.4, Carbohydrate 26.4, Fiber 3.4, Sugar 5, Protein 24.1
STUFFED CHAYOTE AKA MIRLITON, CHOKO OR VEGETABLE PEAR
This vegetable originates from Mexico and is now known all across the globe. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Vegetable
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash chayotes, cut and half and scoop out, using a spoon or potato ball cutter; reserve pulp.
- Mix next five ingredients together and fill cavities loosely.
- Saute pulp in olive oil until golden and add tomatoes.
- Place stuffed chayotes ina greased pan, pour sauteed mixture over them and enough hot water to cover.
- Simmer, covered, for 90 minutes or bake in a slow oven (325F).
- Serve hot with sauce.
Nutrition Facts : Calories 302.1, Fat 19.4, SaturatedFat 8.3, Cholesterol 63.9, Sodium 85.3, Carbohydrate 17.1, Fiber 3.8, Sugar 5.6, Protein 15.6
STUFFED CHAYOTE RECIPE
Use our Stuffed Chayote Recipe for an unforgettable family dish! We bet you'll be asked to make this deliciously cheesy Stuffed Chayotes Recipe again!
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Bring 2 quarts salted water to boil in large saucepan. Add chayotes; cook 4 minutes or until crisp-tender. (Do not overcook.) Drain chayotes; pat dry. Cover each of 8 of the chayote slices with 1 cheese slice; sprinkle with desired amount of crushed red pepper. Top with remaining chayote slices. Set aside.
- Beat egg whites in small bowl with electric mixer on high speed until soft peaks form. Add 1 of the egg yolks and 2 tsp. of the flour; beat on low speed just until blended. Discard remaining 3 egg yolks or reserve for another use. Dip chayotes into remaining flour, turning to evenly coat both sides. Pat slices gently to remove excess flour, then dip into egg white mixture.
- Heat oil in large saucepan on medium-high heat. Carefully add chayotes, 1 at a time, to hot oil; cook 1 minute on each side or until golden brown on both sides. Drain on paper towels.
Nutrition Facts : Calories 310, Fat 26 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 135 mg, Sodium 220 mg, Carbohydrate 10 g, Fiber 2 g, Sugar 1 g, Protein 11 g
SHRIMP STUFFED MIRLITONS (CHAYOTE OR VEGETABLE PEARS)
Make and share this Shrimp Stuffed Mirlitons (Chayote or Vegetable Pears) recipe from Food.com.
Provided by Molly53
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F.
- Parboil mirlitons/chayote/vegetable pears until almost tender.
- Cut in half and scoop out the meat; mash and set aside, reserving shells.
- Saute onion and garlic in shortening until translucent; add celery and cook until tender.
- Add mashed mirlitons, shrimp, 1/2 of the cheese, and salt and pepper to the sauteed vegetables.
- Fill the reserved shells, cover with remaining cheese and bread crumbs.
- Bake until crumbs have browned, approximately 30 minutes.
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STUFFED MIRLITONS (VEGETABLE PEAR)
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- Cut the mirlitons in half lengthwise. Remove any seeds. Boil until tender. Scoop out the meat, reserving the shell for stuffing, and mash the meat of the pear.
- Add the mashed mirlitons, cooked shrimp (or sausage), 1/2 cup of breadcrumbs, seasoned salt and cayenne pepper. Fill Shells.
- Cover with breadcrumbs. Bake at 350 degrees for 30 minutes or until browned.This dish freezes well. Also, it can be served as a side or main dish.
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