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Brooks Tropicals
Side Dish


A good accompaniment for meat or fish.


4 medium chayote
2 medium onions
salt & pepper
2 eggs
American cheese

Yield: 8 servings, half a chayote per person.

How to cut a chayote


Cut the chayote in halves, place in boiling salted water and cook until tender, approximately 15 minutes.
Scoop out the pulp and reserve the shells.
Chop the pulp and drain.
Mince the onion and fry slowly in butter until transparent.
Add the pulp of the chayote and season to taste with salt and pepper.
Break the two eggs over the mixture and cook over low heat for a few minutes, mixing well until done.
Stuff the chayote shells and top with grated cheese.
Place in a hot oven, 400° F until melted and golden.

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