Stuffed Chayote or Christophene
2 chayotes
1 tbsp butter
1 spring onion, chopped
2 slices of fresh white bread, trimmed and whizzed into crumbs
1/4 tsp grated nutmeg
1 tsp Iguana Gold Island Pepper Sauce
75g / 3/4 cup grated cheddar cheese
Salt and Pepper
Cut the Chayotes in two lengthways, place in a pot of boiling, salted water and cook until
tender. Remove from the heat, drain and leave to cool. Saute the chopped spring onion in
butter until softened. Then add the breadcrumbs and fry until brown. Scoop the seed and
coarse centre vein out of the chayotes and discard. Scoop out the rest of the flesh and add
to the breadcrumb mixture. Make sure not to damage the skin as you will need to stuff it.
Keeping the mixture on a low heat, mix in the nutmeg, hot sauce and salt and pepper to
taste. Add half of the cheese and mix well. Stuff the chayote shells with the warm mix and
top with the rest of the cheese. Place under a hot grill until cheese starts to brown. Serve hot.
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