Stuffed Chayotes


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  • 4 tsp flour
  • 3 egg yolks
  • 1 cup sugar
  • 3 tsp almonds, chopped
  • 5 tsp bread crumbs, plain


Cut chayotes in half (length-wise) and boil them until tender. Remove from water, take out seed in center and scoop out flesh, being careful not to break the skin. Strain flesh through a colander and place in saucepan with milk, butter, salt, egg yolks, corn starch and sugar. Cook until mixture is creamy, add raisins, almonds and vanilla. Place mixture inside chayote shells. Sprinkle with bread crumbs and bake for 20 minutes at 350F.

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