Name: Stuffed Spiny Chayotes
Prep time: 40 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 chayotes, large with spines; 100 grams Manchego cheese, grated; 1/4 cups Poblano chile, in sliced pieces; 2 ears corn, shelled and cooked; 2 tablespoons sour cream; 1/4 cups breadcrumbs; sea salt, and pepper; parsley, finely chopped; 1/4 tablespoons onion, chopped; 1 teaspoon olive oil

Preparation

40 mins

Low

Boil the chayotes in salted water. Then cool them. Preheat the oven to 350ºF. Cut the chayotes in half lengthwise, scoop them out, and set aside in a baking dish. Chop the chayote you scooped out and place it in a bowl.

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