CHEESE STUFFED CHO-CHO
In Belize, this oddly shaped vegetable is called Cho-cho, in other parts of the world it is known as Pear Squash, Vegetable pear or choko. Chayote is a sweet squash that is versatile but can also be used in other ways including soups and our favorite, cheese stuffed. In this recipe segment, we’ll guide you into making this appetizer/side dish that can accompany your entrée.
WHAT YOU NEED:
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Cho Cho (2 per person)
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Salt
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Black Pepper
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Grated Cheddar Cheese
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Grated onion (1 medium sized)
DIRECTIONS:
*Preheat oven to 350F.
*Wash chayote/choc ho and part boil until tender (about 40 minutes). Cut in half, scoop out pulp and mash together with salt, black pepper, grated cheese and a small amount of grated onion.
*Place mixture back into choc ho shells, sprinkle with cheese or buttered breadcrumbs.
*Transfer stuffed chayotes to baking pan and place in oven to brown for about 10 minutes and serve hot.
Optional: You can also add bits of bacon or meat pieces in the stuffing.
*Optional: for an extra spicy note, dash a few drops of Aunt Sadie’s Pepper Sauces including Fiery, or Too Hot.