Battered Chayotes with Red Sauce

Alejandra Cota
This recipe proves that chayotes can be a very versatile ingredient, as you can not only eat them in salads or soups but they can also be a main dish. This step-by-step guide helps you prepare them battered and filled with delicious bacon, panela cheese, and a bit of spinach. But that's not all, as they are accompanied by a spicy tomato sauce, very much in the Mexican style.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 cups water, for the chayote
  • 1 tablespoon salt, for the chayote
  • 3 chayotes, without skin, 2 cm thick slices
  • 1 pinch salt, for the chayote
  • black pepper, for the chayote
  • 5 bacon, sliced and browned, for the chayote
  • 1 cup spinach, only the steamed leaves, for the chayote
  • 1 cup panela cheese, in 1/2 cm slices, for the chayote
  • wheat flour, for the batter
  • 4 egg whites, for the batter
  • 3 egg yolks, for the batter
  • 1 tablespoon cornstarch, for the batter
  • 1 teaspoon salt, for the batter
  • vegetable oil, for frying
  • 6 tomatoes, roasted, for the sauce
  • 1 clove garlic, roasted, for the sauce
  • 1/4 onions, roasted, for the sauce
  • 1 cuaresmeño chile, without veins or seeds and roasted for the sauce
  • oregano, for the sauce
  • 1/4 cups fresh cilantro, for the sauce
  • salt
  • pepper
  • sour cream, for accompaniment
  • fresh cilantro, for accompaniment
  • rice, with yellow corn, for accompaniment
Preparation
15 mins
12 mins
Low
  • In a pot with water and salt, cook the chayotes for 6 minutes. Drain, cool, and set aside.
  • On a board, place a slice of chayote, season with salt and pepper, fill with bacon, spinach, and panela cheese, and cover with another slice of chayote; seal using toothpicks. Set aside.
  • In a bowl, coat the chayotes with flour, remove the excess and set aside.
  • In a bowl, beat the egg whites until stiff peaks form, add the yolks one at a time, add the cornstarch and salt, and beat until you have a consistent mixture. Dip the flour-coated chayotes in the batter and fry in oil at medium temperature. When the coating is golden, place on paper towels. Set aside.
  • For the sauce, blend the tomato, garlic, onion, and cuaresmeño chili. Strain and fry in a small pot with oil, add oregano, cilantro, salt, and pepper. Let simmer for an additional 10 minutes.
  • Serve the chayote over the spicy tomato sauce, add sour cream and cilantro. Accompany with white rice and corn.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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