Alejandra Cota

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Weathered Chayotes with Red Sauce

15 mins
12 mins
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This recipe proves that chayotes can be a very versatile ingredient, because not only can you eat them in salads or soups, but they can also be a main course. This step by step guides you to prepare them weathered and stuffed with delicious bacon, panela cheese and some spinach. But that is not all, because they are accompanied by a tomato pickle, very Mexican.
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4 portions
  • 4 cups Water, for the chayote
  • 1 tablespoon salt, for the chayote
  • 3 chayote squash , skinless, 2 cm thick sheets
  • 1 pinch salt, for the chayote
  • to taste black pepper, for the chayote
  • 5 bacon, sliced and golden, for the chayote
  • 1 cup spinach, only steamed leaves, for the chayote
  • 1 cup panela cheese, in 1/2 cm sheet, for the chayote
  • enough wheat flour, for the weathered
  • 4 egg whites, for the weathered
  • 3 egg yolks, for the weathered
  • 1 tablespoon cornstarch, for the weathered
  • 1 teaspoon salt, for the weathered
  • enough vegetal oil, to fry
  • 6 tomatoes, Tatemado, for the sauce
  • 1 clove garlic, Tatemado, for the sauce
  • 1/4 onions, Tatemado, for the sauce
  • 1 cuaresmeño or jalapeño pepper, no veins or seeds and tamemado for the sauce
  • to taste oregano, for the sauce
  • 1/4 cups fresh coriander, for the sauce
  • to taste salt
  • to taste black pepper
  • enough sour cream, To accompany
  • enough fresh coriander, To accompany
  • enough rice, with yellow corn, to accompany


In a pot with water and salt, cook the chayotes for 6 minutes. Drain, cool and reserve.
On a table place a sheet of chayote, season with salt and pepper, stuffed with bacon, spinach, panela cheese and cover with another sheet of chayote; Close with chopsticks. Reservation.
In a bowl, cover the chayotes with the flour, remove the excess and reserve.
In a bowl beat the egg whites to nougat, add the yolks one by one, add the cornstarch and salt, beat until you have a consistent mixture. Dip the chayotes covered with flour in the capeado mixture and fry in oil at medium temperature. When the weathered is browned, place on absorbent paper. Reservation.
For the caldillo, blend the tomato, garlic, onion and Cuaresmeño pepper. Strain and fry in a pot with oil, add oregano, cilantro, salt and pepper. Let simmer for 10 more minutes.
Serve the chayote over the tomato caldillo, add sour cream and cilantro. Accompany with white rice and corn.


Serve with sour cream, coriander and accompany with white rice.


If you wish you can leave the chayote unattended, as a lighter option. If the temperature of your oil is very hot, the weather will burn.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (4)
Luzmaria Romero
13/01/2020 01:07:48
Me encanta esta receta gracias!!!!
Julieta Ceballos
26/11/2019 13:56:35
Todo lo que publicas es delicioso
Norma Cloralt
26/11/2019 06:01:06
Francisco Garcia
30/09/2019 23:25:00
Super y se e riquísimo..

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