Old Slippers (Chancletas - Costa Rica)
- 3 (3/4 to 1 pound) chayotes
- 1 tablespoon unsalted butter
- 1/2 cup coarsely grated mild white Cheddar,Monterey jack or Muenster cheese
- 1 tablespoon half-and-half
- 1/4 cup chopped walnuts
- 1/4 cup seedless golden raisins
- 1 teaspoon granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup finely grated Parmesan cheese
- 2 teaspoons seasoned bread crumbs
- Drop chayotes into a large pot of boiling water. Reduce heat, cover and
boil gently until they are very tender when pierced with a fork, about 45 to
- Carefully remove them from the pot with a slotted spoon or tongs to a colander
- When they are cool enough to handle, cut cooked chayotes in half lengthwise.
Remove flat seeds and any surrounding tough fiber with a paring knife. Scoop
out the pulp with a sharp spoon into a large mixing bowl, taking care to preserve
the skin and 1/2 inch of pulp to form shells. Set the 6 shells aside.
- Puree the pulp in a food processor or electric blender, return it to the
mixing bowl, and stir in the butter, grated cheese, half-and-half, raisins,
sugar and vanilla extract. Carefully spoon the filling into the reserved chayote
shells. Sprinkle the Parmesan cheese and bread crumbs over the filled shells.
- Bake in a baking dish at 375 degrees F for 15 to 20 minutes, or until the
tops of the Old Slippers are golden brown.
Serves 3 as an entree or 6 as a side dish.