Corn Stuffed Christophene/Chayote sounds exotic?
To my Indian mentality, it does and so also the rest of the family.
In fact, I fed Corn Stuffed Christophene/Chayote 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 bought 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 might make your hand itch so handle it 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 ½ 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 I started based on 1 recipe now I am posting long-pending dishes tried out and whatever picture I can find.
Corn Stuffed Christophene/Chayote
- Serves: 6
- Preparation time: 10 minutes
- Cooking time: 50 minutes
Ingredients:
- 3 christophene/chayote squash
- ¾ cup corn boiled
- 2 spring onions chopped
- ¼ capsicum chopped
- 5 coriander leaves finely chopped
- 1 tablespoon milk
- 3 tablespoon breadcrumbs
- 1 teaspoon thyme dry
- salt and black pepper, to taste
- ⅓ 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 teaspoon 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 ½″ 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 Christophene
Ingredients
- 3 christophene/chayote squash
- ¾ cup corn boiled
- 2 Spring onions chopped
- ¼ Capsicum chopped
- 5 leaves Coriander finely chopped
- 1 tablespoon Milk
- 3 tablespoon breadcrumbs
- 1 teaspoon thyme dry
- salt and black pepper to taste
- ⅓ 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 teaspoon 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 ½″ 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.
Priya Suresh says
Omg Archana, you are coming up with super duper interesting bakes yaar. Am in love with this stuffed chayote, what a tremendous dish.
Vaishali Sabnani says
I have never used this squash , infact we do not get it here . Seems like an interesting dish with a delicious stuffing .
Nalini says
Innovative recipe Arch,looks yummy.Never thought chayote can be used for baking.
Priya Srinivasan says
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!!!!!!
ArchanaPotdar says
LOL! Not stylish exotic! 😀 Thanks, Priya.
Srivalli says
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.
ArchanaPotdar says
😀 Thanks Valli.
Sharmila Kingsly says
Never know this humble chow chow can be styled this exotic.. Indeed a veautiful creation!!
Pavani says
Very innovative and interesting recipe.Never thought that chow chow can be baked like this .thanks for sharing
Gayathri Kumar says
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..
ArchanaPotdar says
:D! Same story in every house!
Suma Gandlur says
I am a great fan of chayote but I am hearing about this for the first time. Such an interesting recipe.
ArchanaPotdar says
Thanks, Suma.
Chef Mireille says
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
ArchanaPotdar says
Thanks, Mir!
Swati says
The cheesy bake looks absolutely delicious and this is an interesting recipe.. I am going to give it a try.
Rafeeda - The Big Sweet Tooth says
Haha who knew that chayote had such a lovely name! Always love stuffed and baked vegetables, such a delicious way to enjoy them!
ArchanaPotdar says
Thanks, dear.
Padmajha PJ says
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!!
ArchanaPotdar says
We mothers are a devious lot are we not? Lol
Mayuri Patel says
Stuffed chayote... wow so different. Would it bake in the oven if we did not boil it? A unique recipe and best way to enjoy this squash. Had no idea it is also known as christophene.
ArchanaPotdar says
I do not think it will bake easily if you just bake it, Mayuri. Christophene is quite tough.
Priya Vj says
Wah kya naam hao Christophene... never knew that seemebadnekaai really had such a fancy videshi naam .. we too make the usual curry or dal with chow chow but now with this recipe, I know how to make chayote all the more palatable and exotic.
ArchanaPotdar says
😀 I know what you mean. It is loved at home in this exotic form.
Kalyani says
chayote squash / chow chow or seema badanekayi is a family fav . Christophene is a new name absolutely and the kids will love the stuffed version of this veggie . yumm !
ArchanaPotdar says
Thanks, Kalyani.
Seema Sriram says
Apart from south indian stir fry, I hardly use chayote for anything. I am so glad you brought forth a delightful twist in my menu.
ArchanaPotdar says
😀 Thanks.
Shobha Keshwani says
What an innovative idea of making baked veggies in a Chayote. Really loved it. Will definitely give it a try.
ArchanaPotdar says
Thanks you, Shobha.
Jayashree T.Rao says
Lovely recipe with chayote. I am seeing a recipe with chayote after a long time. This is the only one veggie I am allergic. Will make it for others.
ArchanaPotdar says
Aww so sad you are allergic. Can you tell me what happens?