Panama Style Stuffed Chayotes

Farm.Fares's picture

Nov. 30, 2011


Chayotes 28 Ounce (2 Medium Sized Of About 14 Ounce Each, Unpeeled)
Salt To Taste
Butter/Margarine 1 Tablespoon
Onion 1/2 , chopped
Ground lamb 3/4 Pound
Fine dry bread crumbs 2 Tablespoon
Dried mint leaves 1 Teaspoon , crumbled
Seedless raisins 1/2 Cup (8 tbs)
Catsup 1/4 Cup (4 tbs)
Eggs 2
Garlic 1 Clove (5 gm) , minced / mashed
Fresh parmesan cheese 1/4 Cup (4 tbs) , shredded



1. Wash and scrub the chayotes. Cut them lengthwise through their seed.


2. Precook the chayote halves.

3. Drain and cool the chayotes when cooked well.

4. Use the spoon and scoop out all the seeds and pulp, ensuring that shells which are left out are 1/4 inch thick.

5. Sprinkle salt.

6. Chop the seeds and pulp and keep it aside.

7. In a frying pan add butter and let it melt over medium heat.

8. Add onions and cook. Keep stirring till the onions turn golden.


9. Add 1 tablespoon sugar, seasoned salt, pepper and ground nutmegs.

10. Cook till well done.


11. Serve Panama Style Stuffed Chayotes hot

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 1954Calories from Fat 1003

 % Daily Value*

Total Fat 112 g172.3%

Saturated Fat 50 g250%

Trans Fat 0 g


Sodium 2065 mg86.04%

Total Carbohydrates 156 g52%

Dietary Fiber 21 g84%

Sugars 85 g

Protein 94 g188%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet