What is stuffed chayote squash?
Guisquiles rellenos is a salvadoran dish using chayote squash, quesillo, or mozzarella cheese, and eggs. They are fried and can be served just like that, or add them in a tomato sauce.
These are light, filling and full of flavor. If you are looking for a new recipe for your dinners, this can be a magnificent way to add veggies and enjoy a healthy and satisfying meal.
Simple ingredients
Chayote Squash
This type is very popular in El Salvador. Full of nutrients, and water content. You can find them in Latin groceries store easily.
Mozzarella Cheese
In El Salvador we use quesillo, it similar to mozzarella, but it has more water content, and it is more compacted and easy to manipulate to make a dough consistency thus the extra step to make this a good way to stuff the squash.
Eggs
The eggs need a quick beat. Beat them until foamy using an electric mixer, or a whisk.
Tomato sauce
See step 7 below to know how to make this sauce. This one is optional, but in my opinion is one great way to add moisture to your dish.
How to make stuffed chayote squash (step by step)
- Peal chayote squash, and slice it in 1/4 inch thick large pieces. See video for reference. Make sure you take the seed pieces out. Slicing it might be a little difficult, be careful with your knife when you do this step.
- Add the water to a medium size pot. Bring water to boil and add the chayote squash. leave if for about 10 minutes, or until barely soft. Take them out to rest at room temperature.
3. Prepare your mozzarella cheese by shredding it, and then put it in the microwave for 30 seconds until you get a more doughy consistency. You could add 1 tsp. of milk to make this process easier. This will help to assemble the stuffed chayote better. If the cheese is crumbly, or separated, it’s harder to handle the next step.
4. Take out one chayote squash piece and add the mozzarella cheese, use another chayote squash piece to pair it. See the video for details. Repeat this process until you finish using all the chayote pieces.
5. In a separate bowl beat the two eggs until foamy. Using your hands grab one of the prepared stuffed chayote pieces and covered them in the egg mixture one by one and then place them in a prepared pan to fry them.
6. Fry each stuffed chayote for about 3 minutes each side. Get a plate ready and have all fried chayote to rest. You can eat the chayote like this without the sauce. Some people preferer it like this.
7. For the tomato sauce, using a blender; blend tomatoes, pepper, and onion. Add salt and pepper to taste.
8. In a medium pot add olive oil, and pour in the sauce mixture. Stir. Add water and chicken bullion (These two are optional, if you add water to the sauce it becomes more liquid and the flavor more bland, thus adding the chicken bullion helps. This step is optional depending on how much sauce you like in the chayote)
9. Place all the chayote that has been fried, and bring everything to a boil.
10. Serve with rice and enjoy!
How to serve
You can serve it with rice, a green salad, or pasta salad. As I mentioned before, you can eat the chayote just after fried. My favorite way is in the tomato sauce. See details in the step by step section on how to make the sauce.
How to store
Because of the high water content, I suggest to not freeze this dish. You can store it in the fridge up to two days. It it best to eat it hot so reheat in a pot at medium heat until barely boiled.
Tools
The only tool I used besides the pans to cook is a hand electric mixer. This is the one I have and love. It is powerful, and easy to handle and clean. https://www.amazon.com/Cuisinart-HM-90S-Advantage-9-Speed-Handheld/dp/B094X39SNT/ref=sr_1_3?crid=19RU0K7363S48&keywords=cuisinart%2Bhand%2Bmixer%2B9%2Bspeed&qid=1703015919&s=home-garden&sprefix=cusinart%2Bhand%2Bm%2Cgarden%2C169&sr=1-3&th=1
(not sponsored)
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Guisquiles rellenos (Stuffed chayote squash )
Ingredients
For the tomato sauce
Instructions
- Peal chayote squash, and slice it in 1/3 inch thick large pieces. See video for reference. Make sure you take the seed pieces out.
- Add the water to a medium size pot. Bring water to boil and add the chayote squash. leave if for about 10 minutes, or until barely soft. Take them out to rest at room temperature.
- Prepare your mozzarella cheese by shredding it, and then put it in the microwave for 30 seconds until you get a more doughy consistency. You could add 1 tsp. of milk to make this process easier.
- Take out one chayote squash piece and add the mozzarella cheese, use another chayote squash piece to pair it. See the video for details. Repeat this process until you finish using all the chayote pieces.
- In a separate bowl beat the two eggs until foamy. Using your hands grab one of the prepared stuffed chayote pieces and covered them in the egg mixture one by one and place them in a prepared pan to fry them.
- Fry each stuffed chayote for about 3 minutes each side. Get a plate ready and have all fried chayote rest. You can eat the chayote like this without the sauce.
- Using a blender, blend tomatoes, pepper, and onion. Add salt and pepper to taste.
- In a medium pot add olive oil, and pour in the sauce mixture. Stir and add water and chicken bullion.
- Place all the chayote that has been fried, and bring everything to a boil.
- Serve with rice and enjoy!