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


  1. 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 50 minutes.
  2. Carefully remove them from the pot with a slotted spoon or tongs to a colander and drain.
  3. 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.
  4. 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.
  5. 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.

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