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Corn Stuffed Christophene/Chayote sounds exotic?
Corn Stuffed Christophene
To my Indian mentality, it does and so also the rest of the family. In fact, I fed it to them it was only towards the end Hubby caught on. 😀
This was last year when I was at home for about 2 months I went to the market and brought what in Kannada is called “seemebadnikai”. Hubby was not too happy but let me be.
In my maternal home, we make a dry vegetable with moong dal and it tastes quite good here no one likes it. This time I decided to make something different. I asked in our BM group and Mireille suggested I try this Corn Stuffed Christophene.
Mir has said that raw chayote that might make your hand itch so handle with gloves.
I have made slight changes to suit the availability of ingredients for the original recipe visit Mir’s place. Also, I forgot about 5 coriander leaves it looks like I used 5 cups but no I used about 1/2 a cup chopped.
The reason why I am posting this recipe now is that I am participating in Bake-a- ton. We are a group of bloggers and every year in December Srivalli, our gang leader organises it. We bake and post 3 days a week. The only condition is baked!!! Do try it out and join the fun.
This is the first time I am joining the Bake-a-ton, in fact, I started on the basis of 1 recipe now I am posting long pending dishes tried out and whatever picture I can find.
Corn Stuffed Christophene
Corn Stuffed Christophene/Chayote
- Serves: 6
- Preparation time: 10 minutes
- Cooking time: 50 minutes
Ingredients:
- 3 christophene/chayote squash
- 3/4 cup corn boiled
- 2 spring onions chopped
- 1/4 capsicum chopped
- 5 coriander leaves finely chopped
- 1 tbsp milk
- 3 tbsp breadcrumbs
- 1 tsp thyme dry
- salt and black pepper, to taste
- 1/3 cup mozzarella cheese, grated
Method:
- Peel christophene, cut it along the crevices in 2 and peel them there too. Remove the central core too.
- In a pan add water and about ¼ tsp of salt mix.
- Add the christophene add more water to cover the christophene and cook on high heat until tender, about 20 minutes.
- Meanwhile, mix the corn, capsicum, coriander and spring onions in a bowl.
- Add milk, breadcrumbs, thyme, salt and pepper. Stir well.
- As soon as the christophene are done drain them and run cold water till they cool down.
- Scoop out the flesh from inside, leaving about 1/2″ shell.
- Chop the flesh and mix with the corn mixture. Check the seasonings.
- Preheat oven to 180°C/350 F.
- Fillchristophene with the stuffing and top with cheese.
- Place in a lightly greased baking dish and bake for 30 minutes, until cheese melts.
- Serve warm.
Corn Stuffed Chayote
Corn Stuffed Christophene
Ingredients
- 3 christophene/chayote squash
- 3/4 cup corn boiled
- 2 Spring onions chopped
- 1/4 Capsicum chopped
- 5 leaves Coriander finely chopped
- 1 tbsp Milk
- 3 tbsp breadcrumbs
- 1 tsp thyme dry
- salt and black pepper to taste
- 1/3 cup Mozzarella cheese grated
Instructions
- Peel christophene, cut it along the crevices in 2 and peel them there too. Remove the central core too.
- In a pan add water and about ¼ tsp of salt mix.
- Add the christophene add more water to cover the christophene and cook on high heat until tender, about 20 minutes.
- Meanwhile, mix the corn, capsicum, coriander and spring onions in a bowl.
- Add milk, breadcrumbs, thyme, salt and pepper. Stir well.
- As soon as the christophene are done drain them and run cold water till they cool down.
- Scoop out the flesh from inside, leaving about 1/2″ shell.
- Chop the flesh and mix with the corn mixture. Check the seasonings.
- Preheat oven to 180°C/350 F.
- Fillchristophene with the stuffing and top with cheese.
- Place in a lightly greased baking dish and bake for 30 minutes, until cheese melts.
- Serve warm.
Baked dishes that may interest you are
Kabuli Chana Biryani
Mushrooms Baked with Coriander Garlic Chutney
Fresh Crackers rich in Fenugreek Leaves
Check out the other bloggers doing this Bake-a-thon
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Omg Archana, you are coming up with super duper interesting bakes yaar. Am in love with this stuffed chayote, what a tremendous dish.
I have never used this squash , infact we do not get it here . Seems like an interesting dish with a delicious stuffing .
Innovative recipe Arch,looks yummy.Never thought chayote can be used for baking.
first arch that name christophene, how stylish yaar, didn’t know our humble chayote has such a phataka name!! seriously we call it marrow/chow-chow. I called my whole family and announced the phataka name of chayote!!! Thanks for enlightening us!!!
Love this bake yaar, can imagine the amazing flavors on this baked veggie!! I m definitely trying this, for christophine sake!!!!!!
LOL! Not stylish exotic! 😀 Thanks, Priya.
Ok this is what you guys were talking about!!! I can’t wrap my mind around this but then it looks yummy. ..very nice twist.
😀 Thanks Valli.
Never know this humble chow chow can be styled this exotic.. Indeed a veautiful creation!!
Very innovative and interesting recipe.Never thought that chow chow can be baked like this .thanks for sharing
That is a new way of using chow chow. And it looks so great. No one likes this veggie at my place too. So I may need this recipe in future..
:D! Same story in every house!
I am a great fan of chayote but I am hearing about this for the first time. Such an interesting recipe.
Thanks, Suma.
so happy you liked the recipe, btw you would definitely use more than 5 cilantro leaves as culantro leaves are WAY LARGER than cilantro even though the taste is similar
Thanks, Mir!
The cheesy bake looks absolutely delicious and this is an interesting recipe.. I am going to give it a try.
Haha who knew that chayote had such a lovely name! Always love stuffed and baked vegetables, such a delicious way to enjoy them!
Thanks, dear.
I too never knew that our humble chow chow had such a stylish name until Mir enlightened us! I am yet to guess how it tastes on baking but looking at your presentation i guess I can make my kids eat this without letting them know it is chow chow and announcing that it is Christophene!!
We mothers are a devious lot are we not? Lol