Type what you have

Ingredients

• ✓ chayote
• butter
• white sugar
• garlic
• red pepper flake
• ginger
• salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium heat, melt butter in the hot skillet, and stir chayotes, sugar, garlic, red pepper flakes, and ginger into butter. Cook, stirring frequently, until chayotes are tender, about 15 minutes; season with salt and black pepper.

By captgeo18

Ingredients

• ✓ chayote
• mirliton
• shrimp
• olive oil
• onion
• garlic
• ham
• egg
• bread crumb
• parsley
• thyme
• salt
• pepper
• bread crumb

Instructions

1. 1 Bring a large pot of water to a boil. Add mirliton; boil until tender, about 45 minutes. Drain, cool, peel, cut in half, remove seeds, and cut into cubes.
2. 2 When mirliton almost done, bring another pot of water to a boil. Add shrimp; cook until pink, about 5 minutes. Drain shrimp; reserve water.
3. 3 Preheat the oven to 250 degrees F (120 degrees C).
4. 4 Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; cook until soft. Transfer to a 9x13-inch baking dish. Stir in mirliton, shrimp, and ham. Beat egg and 1 tablespoon shrimp cooking water together in a small dish; stir into baking dish. Stir in 1 cup bread crumbs, parsley, thyme, salt, and black pepper until combined. If it seems a little dry, add a little more shrimp cooking water. You can bake, refrigerate, or freeze at this point. Sprinkle remaining 1/2 cup breadcrumbs on top if desired.
5. 5 Bake in the preheated oven until golden brown on top, about 1 hour and 30 minutes.

By MOUNTMAN

Ingredients

• ✓ chayote
• chicken leg quarter
• water
• garlic
• salt
• garlic powder
• chicken bouillon
• carrot
• potato
• zucchini
• onion
• cilantro

Instructions

1. 1 Gather the ingredients.
2. 2 Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder.
3. 3 Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours.
4. 4 Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minutes to 1 hour.
5. 5 Stir chopped cilantro into soup. Simmer for 5 minutes.
6. 6 Serve hot and enjoy!

By jackampamplanasmommy

Ingredients

• ✓ chayote
• tomato
• tomatillo
• onion
• garlic
• sesame seed
• pumpkin seed
• baguette
• cilantro
• salt
• black peppercorn
• chicken broth
• olive oil
• potato
• corn kernel
• chicken broth

Instructions

1. 1 Heat a large skillet over medium-high heat; place tomatoes, tomatillos, onion, and garlic into the hot skillet and stir until vegetables are lightly charred, about 20 minutes. Remove vegetables from skillet; stir sesame and pumpkin seeds into the hot skillet, stirring until seeds are lightly toasted, 2 to 3 minutes. Remove from heat.
2. 2 Toast baguette slice in a toaster. Place baguette slice, tomatoes, onion, garlic, sesame seeds, cilantro, salt, and black peppercorns into a blender; pulse several times to chop, then blend the mixture until smooth. Pour 3 cups chicken broth into blender and puree again.
3. 3 Strain blended sauce through a sieve and pour into a large saucepan; stir olive oil into sauce. Place over medium-high heat, bring to a boil, and cook for 3 minutes. Stir chayote, potatoes, and corn into sauce; stir in 3 cups chicken broth. Bring back to a boil, reduce heat to low, and simmer until chayote and potatoes are tender, about 20 minutes.

By El_Ixto

Ingredients

• ✓ chayote
• cheddar cheese
• guacamole
• chili powder
• taco seasoning mix
• water
• ground turkey
• salt
• onion powder
• cilantro
• cooking spray
• flour tortilla
• poblano pepper
• vegetable oil
• salt
• lime
• crema
• red onion

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place red onion slices and crema in separate small bowls. Zest limes into another small bowl. Halve limes and squeeze juice into a fourth small bowl.
3. 3 Stir 1 teaspoon lime juice into the bowl of crema. Add the remaining lime juice to the bowl with the red onions; stir in 1/4 teaspoon salt and let marinate at room temperature until pickled, at least 20 minutes.
4. 4 Heat oil in a skillet over medium heat. Add chayote and poblano pepper; cook, stirring constantly, until golden and tender, about 10 minutes.
5. 5 Coat tortillas on both sides with cooking spray. Place tortillas on a large baking sheet.
6. 6 Bake in the preheated oven until crisped and lightly brown, 8 to 10 minutes.
7. 7 Stir the lime zest, 1/2 the cilantro, onion powder, and 1/4 teaspoon salt into the chayote-poblano mixture. Pour mixture into a bowl.
8. 8 Heat remaining 1 tablespoon oil in the same skillet over medium heat. Add ground turkey; cook, stirring occasionally, until browned, about 7 minutes. Stir in 1/4 cup water, taco seasoning, and chili powder. Cook until water has evaporated, about 4 minutes.
9. 9 Spread guacamole over each crisped tortilla; top with chayote-poblano mixture, ground turkey, pickled onions, lime crema, and remaining cilantro.

By Culinary Envy

Ingredients

• ✓ chayote
• radish
• lime
• onion
• jalapeno pepper
• cilantro
• cabbage
• potato
• corn
• cilantro
• carrot
• water
• tomato
• beef broth
• onion
• black pepper
• salt
• vegetable oil
• beef shank

Instructions

1. 1 Gather all ingredients.
2. 2 Cut the meat from the beef bones into about ½-inch pieces, leaving some on the bones.
3. 3 Heat a heavy soup pot over medium-high heat until very hot. Add oil, tilting the pan to coat the bottom. Add meat and bones and season with salt and pepper. Cook and stir until thoroughly browned.
4. 4 Add onion and cook until lightly browned; stir in broth and tomatoes. The liquid should cover the bones by ½ inch. If not, add some water to compensate.
5. 5 Reduce heat to low; simmer with the lid on loosely until meat is tender, about 1 hour.
6. 6 Pour in 4 cups water, and return to a simmer. Add carrots and 1/4 cup cilantro, and cook for 10 minutes. Stir in chayote, corn, and potato; simmer until vegetables are tender. Push cabbage wedges into soup; cook until tender, about 10 minutes.
7. 7 Ladle soup into large bowls, including some meat, vegetables, and bones.
8. 8 Garnish with cilantro, jalapeños, and minced onion. Squeeze lime juice over soup and serve with radishes. Enjoy!

By LKONIS