Are you looking for a versatile ingredient to add some excitement to your meals? Look no further than chayote, a mild-tasting squash that’s packed with nutrients and begging to be cooked. From soups to salads, stir-fries to casseroles, we’ve gathered 18 mouth-watering recipes that showcase the best of chayote’s culinary potential.
Whether you’re in the mood for something spicy or comforting, these dishes are sure to please even the pickiest eaters. Try our Spicy Stir-Fried Chayote with Garlic and Chili for a flavor-packed side dish, or whip up a Creamy Chayote and Potato Soup for a cozy weeknight dinner.
In this article, we’ll delve into the world of chayote recipes and explore everything from classic pairings to innovative twists. So grab your apron, sharpen your knives, and get ready to discover just how deliciously versatile this underrated ingredient can be.
Spicy Stir-Fried Chayote with Garlic and Chili
Spicy Stir-Fried Chayote with Garlic and Chili Recipe
Chayote, a type of Mexican squash, is a delicious and nutritious addition to any stir-fry. This recipe combines the sweetness of chayote with the pungency of garlic and chili for a flavorful and spicy dish.
Ingredients:
– 1 large chayote, peeled and sliced into thin wedges
– 2 cloves garlic, minced
– 1 small onion, thinly sliced
– 1/4 cup chili flakes
– 2 tablespoons vegetable oil
– 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 for 30 seconds, until fragrant.
3. Add the onion and cook for 2-3 minutes, until softened.
4. Add the chayote and chili flakes; stir-fry for 5 minutes, until the squash is tender.
5. Season with salt and pepper to taste.
6. Garnish with cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Serve hot over rice or noodles for a quick and satisfying meal.
Creamy Chayote and Potato Soup
A comforting and creamy soup that’s perfect for a chilly evening. This recipe combines the natural sweetness of chayotes with the earthiness of potatoes, all wrapped up in a rich and velvety broth.
Ingredients:
– 2 medium chayotes, peeled and cubed
– 2-3 medium-sized potatoes, peeled and diced
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent.
2. Add the cubed chayotes and diced potatoes. Cook for 5-7 minutes or until they start to soften.
3. Pour in the broth and bring the mixture to a boil.
4. Reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
5. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
6. Stir in the heavy cream and season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 40-45 minutes
Chayote and Shrimp Salad with Lime Dressing
This refreshing salad combines the sweetness of chayotes with the tanginess of lime, perfect for a light and flavorful meal. The addition of succulent shrimp adds protein and texture to this vibrant dish.
Ingredients:
– 2 medium chayotes, peeled and diced
– 1 pound large shrimp, peeled and deveined
– 1/4 cup freshly squeezed lime juice
– 2 tablespoons olive oil
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a medium bowl, whisk together lime juice, olive oil, and Dijon mustard.
2. Add the diced chayotes and toss to coat with the dressing. Let it sit for 10 minutes to allow the flavors to meld.
3. Cook the shrimp according to your preference (grilled, sautéed, or boiled). Chop into small pieces.
4. In a large bowl, combine the marinated chayote mixture, cooked shrimp, and salt and pepper to taste.
5. Garnish with fresh cilantro leaves if desired.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Roasted Chayote with Parmesan and Herbs
This recipe showcases the sweet and nutty flavor of chayote, a type of Mexican squash, when roasted to perfection. A sprinkle of parmesan cheese and fragrant herbs adds a savory and aromatic twist.
Ingredients:
– 2 medium-sized chayotes, peeled and cubed
– 2 tablespoons olive oil
– 1/4 cup grated Parmesan cheese
– 1 tablespoon chopped fresh thyme
– 1 tablespoon chopped fresh rosemary
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss chayote cubes with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until the squash is tender and caramelized.
4. Remove from oven and sprinkle Parmesan cheese, thyme, and rosemary over the top.
5. Return to oven for an additional 2-3 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Chayote and Chicken Stir-Fry with Soy Sauce
A flavorful and nutritious stir-fry that combines the sweetness of chayote, the savory taste of chicken, and the depth of soy sauce.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium chayotes, peeled and sliced into thin strips
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 2 tablespoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Chopped scallions and sesame seeds for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from the pan and set aside.
3. Add the garlic, chayote, soy sauce, and oyster sauce (if using) to the pan. Stir-fry for 3-4 minutes or until the vegetables are tender-crisp.
4. Return the chicken to the pan and stir-fry everything together for another minute.
5. Season with salt and pepper to taste.
6. Garnish with scallions and sesame seeds (if using).
7. Serve hot over rice or noodles.
Cooking Time: 15-20 minutes
Chayote Slaw with Carrots and Cilantro
This refreshing slaw is perfect for topping tacos, grilled meats, or using as a crunchy snack. The combination of sweet chayote, crispy carrots, and fresh cilantro creates a flavorful and textured delight.
Ingredients:
– 2 medium chayotes, peeled and grated
– 1 large carrot, peeled and grated
– 1/4 cup fresh cilantro leaves, chopped
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the grated chayote and carrot.
2. Add the chopped cilantro, lime juice, and olive oil. Mix well.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 10-15 minutes (prep time), plus chilling time
Stuffed Chayote with Ground Beef and Cheese
This recipe is a creative take on traditional stuffed peppers, using chayotes instead. The sweetness of the chayotes pairs perfectly with the savory flavors of ground beef and cheese.
Ingredients:
– 4-6 chayotes
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup chopped fresh cilantro
– Salt and pepper to taste
– Cooking spray or oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Scoop out the insides of the chayotes, leaving a shell about 1/4 inch thick.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add chopped onion and garlic to the skillet and cook until the onion is translucent.
5. Stuff each chayote with the meat mixture, followed by a sprinkle of cheese and cilantro.
6. Place the stuffed chayotes in a baking dish and spray with cooking spray or brush with oil.
7. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Chayote and Corn Chowder
A hearty and flavorful soup that combines the sweetness of chayote with the creaminess of corn, perfect for a cozy night in.
Ingredients:
– 1 large chayote, peeled and diced
– 2 cups frozen corn kernels
– 4 cups vegetable broth
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced chayote and cook for 3-4 minutes, or until slightly tender.
5. Stir in the paprika, salt, and pepper.
6. Pour in the vegetable broth and bring to a boil.
7. Reduce heat and simmer for 15-20 minutes or until the chayote is tender.
8. Add the frozen corn kernels and cook for an additional 2-3 minutes, or until heated through.
Cooking Time: 25-30 minutes
Pickled Chayote with Jalapeños and Onions
Add a tangy and spicy twist to your meals with this recipe for pickled chayote, jalapeños, and onions. This flavorful condiment is perfect for topping tacos, grilled meats, or using as a crunchy addition to salads.
Ingredients:
– 2 lbs chayote squash, peeled and sliced into 1/4-inch thick rounds
– 1 large red onion, thinly sliced
– 4 jalapeños peppers, sliced
– 1 cup (250 ml) white vinegar
– 1 cup (250 ml) water
– 1 tsp salt
– 1/2 tsp black pepper
Instructions:
1. In a large bowl, combine chayote slices, onion, and jalapeño peppers.
2. In a separate bowl, whisk together vinegar, water, salt, and pepper to make the pickling liquid.
3. Pour the pickling liquid over the chayote mixture, making sure all ingredients are covered.
4. Let it sit at room temperature for 24 hours before refrigerating.
5. Allow the mixture to chill in the refrigerator for at least 2 days before serving.
Cooking Time: 24 hours (plus chilling time)
Chayote and Black Bean Tacos
This recipe combines the mild sweetness of chayote with the savory flavor of black beans, all wrapped up in a crispy taco shell. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 large chayote, peeled, seeded, and diced
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 6-8 corn tortillas
– Shredded cheese (optional)
– Salsa, avocado, and cilantro for topping
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the chayote and black beans; cook for an additional 5 minutes or until the vegetables are tender.
4. Season with cumin, 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 mixture onto a tortilla and topping with cheese (if using).
7. Serve immediately and top with your desired toppings.
Cooking Time: 15-20 minutes
Chayote and Coconut Curry
This flavorful and aromatic curry is a perfect blend of tropical spices and tender chayote squash. A great option for a quick and easy dinner or lunch, this recipe combines the sweetness of coconut with the slight bitterness of chayote, all wrapped up in a rich and creamy sauce.
Ingredients:
– 2 medium-sized chayote squash, peeled and diced
– 1 medium onion, chopped
– 3 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until translucent, about 3-4 minutes.
3. Add garlic, ginger, curry powder, and turmeric. Cook for an additional minute.
4. Add diced chayote squash and stir to combine with the spice mixture.
5. Pour in coconut milk and season with salt.
6. Reduce heat to low and simmer for 15-20 minutes or until the chayote is tender.
7. Garnish with fresh cilantro leaves and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Grilled Chayote with Lemon Butter Sauce
This recipe combines the natural sweetness of chayote squash with the brightness of lemon and the richness of butter, making for a delicious and refreshing summer side dish.
Ingredients:
– 2 medium-sized chayote squashes
– 1/4 cup unsalted butter, softened
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Cut the chayote squashes in half lengthwise and brush with olive oil.
3. Grill the chayotes for 5-7 minutes per side, or until tender and slightly charred.
4. In a small saucepan, melt the butter over low heat.
5. Stir in lemon juice and season with salt and pepper to taste.
6. Serve the grilled chayote halves with the warm lemon butter sauce spooned over the top. Garnish with parsley or cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Chayote and Mushroom Risotto
A creamy risotto infused with the sweet flavor of chayote squash and earthy mushrooms, perfect for a comforting dinner.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 medium chayote squash, peeled and diced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 2 tablespoons grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and cook until translucent.
2. Add mushrooms and cook until tender, about 5 minutes.
3. Add chayote squash and cook for an additional 2-3 minutes.
4. Add Arborio rice and cook, stirring constantly, for 1-2 minutes.
5. If using wine, add it and cook until absorbed.
6. Add warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
7. After 20-25 minutes of cooking, risotto should be creamy and tender. Stir in Parmesan cheese and season with salt and pepper to taste.
8. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Chayote and Tomato Stew with Fresh Basil
This hearty stew is a perfect blend of flavors, featuring the mild sweetness of chayotes, the tanginess of tomatoes, and the brightness of fresh basil. It’s an easy and satisfying meal for any occasion.
Ingredients:
– 2 medium chayotes, peeled and diced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups cherry tomatoes, halved
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh basil leaves, chopped (about 1/4 cup)
– Vegetable oil for sautéing
Instructions:
1. Heat 2 tablespoons of vegetable oil in a large pot over medium heat.
2. Add the onion and cook until translucent, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the diced chayotes, cherry tomatoes, cumin, salt, and pepper. Stir well to combine.
5. Pour in the canned diced tomatoes and stir gently.
6. Bring the stew to a simmer and let cook for 20-25 minutes or until the chayotes are tender.
7. Stir in chopped fresh basil just before serving.
Cooking Time: 30-35 minutes
Chayote and Avocado Salsa
Discover the unique flavors of Mexico with this refreshing Chayote and Avocado Salsa recipe, perfect for topping tacos, grilled meats, or veggies. This light and zesty condiment combines the sweetness of chayotes with the creaminess of avocados.
Ingredients:
– 2 medium chayotes, peeled and diced
– 1 ripe avocado, diced
– 1/4 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a medium bowl, combine chayote, avocado, red onion, and jalapeño.
2. Squeeze lime juice over the mixture and toss to coat.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, garnish with fresh cilantro leaves if desired.
Cooking Time: None
Servings: About 2 cups (enough for 6-8 servings)
Chayote and Bacon Quiche
This savory quiche is a perfect combination of creamy eggs, crispy bacon, and the subtle sweetness of chayote squash. It’s an excellent brunch option or a satisfying dinner choice.
Ingredients:
– 1 large chayote squash, peeled and diced
– 6 slices of bacon, cooked and crumbled
– 2 cups mixed greens (such as spinach, kale, and arugula)
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– 4 large eggs
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, sauté the diced chayote squash in a little oil until tender.
3. In a separate bowl, whisk together eggs, heavy cream, salt, and pepper.
4. Add cooked bacon, mixed greens, and cheddar cheese to the egg mixture; stir well.
5. Pour the egg mixture into a pie crust and top with sautéed chayote squash.
6. Bake for 35-40 minutes or until the quiche is set and golden brown.
Cooking Time: 35-40 minutes
Chayote and Pineapple Smoothie
Transforming the flavors of Mexico and Hawaii, this refreshing smoothie brings together the sweetness of pineapple and the earthiness of chayote. With a hint of lime and mint, this unique blend is perfect for a warm day or a quick pick-me-up.
Ingredients:
– 1 medium chayote, peeled and diced
– 1 cup pineapple chunks
– 1/2 cup plain Greek yogurt
– 1 tablespoon honey
– Juice of 1 lime (about 1 tablespoon)
– Handful of fresh mint leaves
– Ice cubes (optional)
Instructions:
1. In a blender, combine chayote, pineapple, Greek yogurt, and honey.
2. Blend on high speed until smooth and creamy, stopping to scrape down the sides as needed.
3. Add lime juice and blend until well combined.
4. Stir in fresh mint leaves.
5. Taste and adjust sweetness or tartness as desired.
6. Serve immediately, garnished with additional mint leaves if desired.
Cooking Time: 2-3 minutes (blending time)
Chayote and Chickpea Stir-Fry with Turmeric
Chayote and Chickpea Stir-Fry with Turmeric: A flavorful and nutritious vegetarian dish that combines the mild sweetness of chayote squash with the earthy goodness of chickpeas, all wrapped up in a warm and aromatic turmeric-spiced sauce.
Ingredients:
– 1 medium chayote squash, peeled, seeded, and diced
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 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 onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, cumin, and turmeric; cook for 1 minute.
4. Add the chayote and chickpeas; stir to combine. Cook for 5-7 minutes or until the squash is tender.
5. Season with salt and pepper to taste.
6. Garnish with cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to explore the flavorful world of chayotes! This article presents 18 mouth-watering recipes that showcase the versatility and deliciousness of this underrated vegetable. From spicy stir-fries and creamy soups to salads, roasted dishes, and sweet treats, there’s something for every occasion. Discover how to prepare chayote with garlic and chili, or as a base for a hearty chicken and shrimp stir-fry. Whether you’re looking for a quick snack or a special dinner, these recipes will inspire you to get creative in the kitchen!
