Chayotes are vegetables of Mexican origin similar to potatoes that can be eaten both raw and cooked. They have a neutral flavor, therefore, they can be easily combined with other ingredients and we can add different flavors.
Chayote is a vegetable with a high content of water, fiber and vitamin C and low in fat, sugar and calories. It is perfect for a light dinner and can be added to stews, salads, baked goods, etc.
This time I share a very simple dish but with a lot of flavor: chayotes stuffed with vegetables cooked with green cilantro mojo and stuffed with dried tomatoes and mushrooms, a rich and low-calorie dish. You will love the combination of textures and flavors of the dish.
Ingredients to make Chayotes stuffed with vegetables:
- 4 chayotes
- ½ bunch of fresh coriander
- 1 teaspoon salt
- 3 garlic cloves
- 1 splash of oil
- 3 dried tomatoes
- 2 cultivated mushrooms or mushrooms
How to make Vegetable Stuffed Chayotes:
Peel and clean the chayotes, remove the bone and cut them in half lengthwise. Prepare the green cilantro mojo by grinding the cilantro, salt, garlic and a generous splash of olive oil in a blender. Cover the chayotes with the mojo sauce and let them rest for a bit so that they take on flavor. Finely chop the dried tomatoes and mushrooms. Fill in the gaps in both of the halves.
Cover the halves of the vegetable-stuffed chayotes with the empty halves. Cut two large pieces of plastic wrap and wrap them.
Heat a pot with plenty of water. Cook the vegetarian stuffed chayotes until soft, 20-25 minutes.
Unwrap the cooked vegetable stuffed chayotes and serve with meat, potatoes or other vegetables.
