Chayote, also known as mirliton or christophine, is a versatile and nutritious vegetable that can be used in a variety of dishes, from soups to salads, and even desserts. This humble squash has been gaining popularity in recent years due to its unique flavor profile and numerous health benefits. In this article, we will explore 20 delicious chayote recipes that are perfect for every occasion, whether you’re looking for a healthy snack or a show-stopping main course.
From classic Mexican dishes like chayote and shrimp ceviche, to innovative fusion recipes like chayote and pineapple smoothie, our list of recipes is sure to inspire your culinary creativity. So let’s dive in and explore the wonderful world of chayote cooking!
Spicy Stir-Fried Chayote with Garlic
Spicy Stir-Fried Chayote with Garlic Recipe
Summary:
This simple yet flavorful recipe combines the sweetness of chayote squash with the spiciness of garlic and chili flakes, perfect for a quick weeknight dinner.
Ingredients:
– 1 medium chayote squash (about 2 lbs), peeled and cut into bite-sized pieces
– 3 cloves of garlic, minced
– 1 tablespoon vegetable oil
– 1/2 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon chili flakes
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and cook, stirring constantly, for 1 minute.
3. Add the chayote squash and cook, stirring occasionally, until tender and lightly browned, about 5-7 minutes.
4. Add the cumin, smoked paprika, and chili flakes; stir to combine. Season with salt and pepper to taste.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time:
15-20 minutes
Creamy Chayote Soup with Coconut Milk
This creamy soup is a refreshing twist on traditional chayote recipes, thanks to the addition of rich coconut milk.
Ingredients:
– 1 large chayote squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1 can (14 oz) coconut milk
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the chayote squash in half lengthwise and scoop out the seeds.
3. Roast the squash for 30-40 minutes, or until tender.
4. Sauté the onion and garlic in olive oil until softened.
5. Add cumin, smoked paprika, salt, and pepper; cook for 1 minute.
6. Blend roasted squash, vegetable broth, and coconut milk until smooth.
7. Simmer the soup for 10-15 minutes or until heated through.
8. Taste and adjust seasoning as needed.
9. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 45-50 minutes
Chayote and Shrimp Ceviche
A refreshing twist on traditional ceviche, this recipe combines the crunch of chayote with the sweetness of shrimp.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cups diced chayote (about 1 small to medium-sized squash)
– 1/4 cup freshly squeezed lime juice
– 1/4 cup chopped cilantro
– 1 jalapeño pepper, seeded and finely chopped
– Salt, to taste
Instructions:
1. In a large bowl, combine the shrimp, chayote, lime juice, cilantro, and jalapeño.
2. Stir gently to distribute the ingredients evenly.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Just before serving, taste and adjust the seasoning as needed.
Cooking Time: None! This dish is best served immediately after preparation, while the shrimp is still firm and the chayote is crisp.
Roasted Chayote with Parmesan and Herbs
Roasted Chayote with Parmesan and Herbs Recipe
Summary:
This recipe elevates the humble chayote squash to new heights by roasting it with a blend of savory herbs and a sprinkle of nutty Parmesan cheese.
Ingredients:
– 2 medium chayote squash, peeled and cubed
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss the chayote cubes with olive oil, thyme, and rosemary until they are evenly coated.
3. Spread the chayote mixture on a baking sheet in a single layer.
4. Roast for 20-25 minutes or until the squash is tender and caramelized.
5. Sprinkle Parmesan cheese over the roasted chayote and season with salt and pepper to taste.
Cooking Time:
20-25 minutes
Chayote and Chicken Stew
A flavorful and aromatic stew that combines the sweetness of chayote with the savory taste of chicken, perfect for a cozy dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium chayotes, peeled, seeded, and chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the onion, garlic, and bell pepper to the pot. Cook until the vegetables are tender, about 5 minutes.
4. Add the chopped chayote, cumin, smoked paprika, salt, and pepper to the pot. Stir to combine.
5. Add the diced tomatoes and browned chicken back to the pot. Simmer for 15-20 minutes or until the flavors have melded together.
Cooking Time: 25-30 minutes
Chayote and Corn Salad with Lime Dressing
A refreshing summer salad that combines the sweetness of corn with the crunch of chayote, all tied together with a zesty lime dressing.
Ingredients:
– 1 medium chayote, peeled and diced
– 1 cup frozen corn kernels, thawed
– 1/2 cup red onion, thinly sliced
– 1/4 cup fresh cilantro, chopped
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. In a large bowl, combine chayote, corn, and red onion.
2. In a small bowl, whisk together lime juice and olive oil.
3. Pour the dressing over the chayote mixture and toss to coat.
4. Sprinkle with chopped cilantro and season with salt to taste.
5. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 10 minutes
Stuffed Chayote with Ground Beef and Rice
This recipe combines the flavors of ground beef, cooked rice, and spices with the natural sweetness of chayote squash, creating a delicious and nutritious dish perfect for a weeknight dinner.
Ingredients:
– 2 medium chayotes
– 1 lb ground beef
– 1 cup cooked white rice
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the chayotes in half lengthwise and scoop out the seeds.
3. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the chopped onion, minced garlic, cumin, paprika, salt, and pepper to the skillet and cook until the onion is translucent.
5. Stir in the cooked rice and olive oil.
6. Stuff each chayote half with the ground beef mixture and place them on a baking sheet lined with parchment paper.
7. Bake for 30-35 minutes or until the squash is tender.
Cooking Time: 30-35 minutes
Chayote and Potato Curry
This flavorful curry is a delicious twist on traditional Indian cuisine, featuring the mild flavor of chayote squash and potatoes.
Ingredients:
– 1 medium chayote squash, peeled and diced
– 2-3 medium-sized potatoes, peeled and diced
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add onions, garlic, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook until the mixture is fragrant, about 3-4 minutes.
3. Add chayote and potatoes to the skillet. Cook for an additional 5-6 minutes or until they start to soften.
4. Stir in diced tomatoes. Season with salt and pepper to taste.
5. Simmer the curry for 15-20 minutes or until the vegetables are tender.
6. Garnish with fresh cilantro leaves and serve over rice or with naan bread.
Cooking Time: 30-40 minutes
Chayote and Carrot Slaw with Yogurt Dressing
A refreshing twist on traditional coleslaw, this recipe combines the sweetness of carrots and chayotes with a tangy yogurt dressing.
Ingredients:
– 2 medium chayotes, peeled and diced
– 2 medium carrots, peeled and grated
– 1/4 cup plain Greek yogurt
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– 1/4 teaspoon salt
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine the chayote and carrot.
2. In a separate bowl, whisk together the yogurt, apple cider vinegar, honey, and salt until smooth.
3. Pour the dressing over the slaw mixture and toss to combine.
4. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
5. Garnish with chopped parsley, if desired.
Cooking Time: None! This slaw is best served chilled or at room temperature.
Chayote and Black Bean Tacos
Experience the vibrant flavors of Mexico with this simple and delicious recipe, combining the natural sweetness of chayotes with the savory goodness of black beans.
Ingredients:
– 1 medium chayote, peeled and diced
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: diced tomatoes, shredded lettuce, crumbled queso fresco, salsa
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3 minutes.
2. Add the garlic and cumin to the skillet; cook for an additional minute.
3. Add the diced chayote to the skillet; cook until tender, about 5-7 minutes.
4. Stir in the black beans; season with salt and pepper to taste.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the tacos by spooning the chayote-black bean mixture onto a tortilla, followed by your desired toppings.
Cook Time: 15-20 minutes
Grilled Chayote with Chili Lime Butter
Experience the sweet and spicy fusion of grilled chayote with chili lime butter, a unique twist on traditional vegetables.
Ingredients:
– 2-3 chayotes (Mexican squash)
– 1/4 cup unsalted butter, softened
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon chili flakes
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Cut chayotes in half lengthwise and brush with olive oil, seasoning with salt and pepper.
3. Grill chayotes for 4-5 minutes per side, or until tender and slightly charred.
4. Meanwhile, mix softened butter with lime juice and chili flakes in a small bowl.
5. Once chayotes are grilled, spread the chili lime butter mixture evenly over each half.
6. Serve immediately, garnished with fresh cilantro leaves if desired.
Cooking Time: 15-20 minutes
Chayote and Bell Pepper Stir-Fry
A quick and flavorful stir-fry that combines the sweetness of chayote with the crunch of bell peppers, perfect for a weeknight dinner.
Ingredients:
– 1 medium chayote, peeled and sliced into thin strips
– 2 large bell peppers (any color), sliced into bite-sized pieces
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the garlic and sauté for 30 seconds until fragrant.
3. Add the chayote and bell peppers, cooking for 4-5 minutes until they start to soften.
4. Pour in the soy sauce and stir-fry for an additional 1-2 minutes until the vegetables are tender-crisp.
5. Season with salt and pepper to taste.
6. Garnish with chopped green onions if desired.
7. Serve hot over rice or noodles.
Cooking Time: 10-12 minutes
Chayote and Tofu Stir-Fry with Soy Sauce
Quickly stir-fry chayote, tofu, and a savory blend of soy sauce, garlic, and ginger for a delicious and nutritious meal. This recipe is perfect for a weeknight dinner or lunch.
Ingredients:
– 1 medium chayote squash, peeled and sliced
– 1/2 cup firm tofu, cut into small cubes
– 2 cloves garlic, minced
– 1-inch piece of fresh ginger, grated
– 2 tablespoons soy sauce
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from the pan and set aside.
3. Add the garlic and ginger to the pan and stir-fry for 30 seconds.
4. Add the chayote slices and cook until they start to soften, about 2-3 minutes.
5. Stir in soy sauce and add back the tofu. Cook for an additional minute, then season with salt and pepper to taste.
6. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 10-12 minutes
Chayote and Lentil Soup
Chayote and lentils combine to create a comforting, plant-based soup that’s perfect for a chilly day. This recipe is easy to make and packed with nutritious ingredients.
Ingredients:
– 1 large chayote squash (about 2 lbs), peeled and chopped
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the chopped chayote squash, lentils, vegetable broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the squash is tender.
3. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 45-50 minutes
Chayote and Quinoa Stuffed Peppers
This recipe combines the natural sweetness of roasted peppers with the nutty flavor of quinoa and the spiciness of chayote, making for a unique and delicious vegetarian dish.
Ingredients:
– 4 large bell peppers (any color)
– 1 medium chayote squash, peeled and diced
– 1 cup cooked quinoa
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: shredded cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes.
4. Add chayote and cumin to the skillet; cook for an additional 2-3 minutes or until tender.
5. Stuff each pepper with the quinoa mixture, then top with the roasted pepper tops.
6. Cover baking dish with aluminum foil and roast for 30 minutes.
7. Remove foil and continue roasting for an additional 15-20 minutes, or until peppers are tender.
Cooking Time: About 45-50 minutes
Chayote and Pineapple Smoothie
Brighten up your day with this refreshing smoothie, combining the sweetness of pineapple with the subtle flavor of chayote. This unique combination is perfect for a quick and healthy breakfast or post-workout snack.
Ingredients:
– 1 medium chayote, peeled and cubed
– 1 cup pineapple chunks
– 1/2 cup plain Greek yogurt
– 1 tablespoon honey
– Ice cubes (as needed)
– Fresh mint leaves (optional)
Instructions:
1. In a blender, combine chayote, pineapple, Greek yogurt, and honey.
2. Blend until smooth and creamy, adding ice cubes if desired for a thicker consistency.
3. Taste and adjust sweetness or thickness as needed.
4. Pour into a glass and garnish with fresh mint leaves, if desired.
Cooking Time: 5 minutes
Chayote and Avocado Salad with Cilantro
This vibrant salad combines the mild sweetness of chayote, the creaminess of avocado, and the pungency of cilantro for a delightful twist on traditional greens. Perfect for a light lunch or as a side dish.
Ingredients:
– 1 medium chayote squash, peeled, seeded, and diced
– 2 ripe avocados, diced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– Salt to taste
Instructions:
1. In a large bowl, combine the diced chayote, avocado, and cilantro.
2. Squeeze the lime juice over the mixture and toss to coat.
3. Season with salt to taste.
4. Serve immediately, garnished with additional cilantro if desired.
Cooking Time: 10 minutes
Chayote and Mushroom Risotto
A creamy and flavorful rice dish featuring tender chayote and earthy mushrooms, perfect for a cozy dinner.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 2 cups mixed mushrooms (such as cremini and shiitake), sliced
– 1 medium chayote, peeled and diced
– 1/4 cup white wine (optional)
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook until translucent.
2. Add mushrooms and cook until they release their moisture and start to brown.
3. Add chayote and cook for 2-3 minutes or until tender.
4. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
5. Add white wine (if using) and cook until absorbed.
6. Warm broth in a separate pot. Add 1/2 cup to the rice mixture; stir until mostly absorbed. Repeat process, adding broth in 1/2-cup increments, until rice is cooked and creamy.
7. Season with salt and pepper. Serve hot, topped with Parmesan cheese.
Cooking Time: 30-40 minutes
Chayote and Chickpea Curry
A flavorful and nutritious curry made with chayote, chickpeas, and a blend of aromatic spices.
Ingredients:
– 1 medium chayote, peeled and diced
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can coconut milk (14 oz)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, curry powder, cumin, turmeric, and cayenne pepper. Cook for 1 minute.
4. Add chayote and chickpeas. Cook for 5 minutes or until the chayote is tender.
5. Stir in coconut milk and season with salt and pepper to taste.
6. Simmer the curry for an additional 10-15 minutes, allowing flavors to meld together.
7. Garnish with fresh cilantro leaves before serving.
Cooking Time: 30-40 minutes
Chayote and Coconut Milk Pudding
This creamy pudding combines the sweetness of chayote squash with the richness of coconut milk, perfect for a warm evening treat.
Ingredients:
– 1 medium chayote squash, cooked and mashed
– 1 cup coconut milk
– 2 tablespoons sugar
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, combine the mashed chayote, coconut milk, sugar, and salt.
2. Cook over medium heat, whisking constantly, until the mixture comes to a boil.
3. Reduce the heat to low and simmer for 5 minutes, or until the pudding has thickened slightly.
4. Remove from heat and stir in the vanilla extract.
5. Pour into individual serving cups or a large serving dish.
6. Refrigerate for at least 2 hours or overnight before serving.
Cooking Time: 10-12 minutes
Servings: 4-6
Summary
Get ready to elevate your cooking game with these 20 mouth-watering chayote recipes! From spicy stir-fries to creamy soups, and from salads to curries, we’ve got you covered. Discover new ways to prepare this versatile squash, including recipes like Spicy Stir-Fried Chayote with Garlic, Creamy Chayote Soup with Coconut Milk, and Grilled Chayote with Chili Lime Butter. Whether you’re looking for a quick weeknight dinner or a show-stopping main course, these delicious chayote recipes are perfect for every occasion.
