Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Munster Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Chayote | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 Chayotes, peeled halved
- Salt and pepper
- 3 ½ Cups soft breadcrumbs
- 2 Cups munster cheese, grated
- 2 Eggs beaten
- 3 Tablespoon parmesan cheese, grated
- Butter
Directions
Parboil the chayotes in salted water for 10 minutes.
Drain and carefully scoop out the pulp, leaving at least at ¼ inch shell.
Chop pulp and add 3 cups of breadcrumbs, cheese, salt, pepper and eggs.
Fill chayotes shell with this mixture.
Mix the rest of breadcrumbs with parmesan cheese and sprinkle over the stuffed cayotes.
Dot with butter. Bake in a 450 oven for 15-20 minutes or until browned.
Category:Costa Rican Recipes
Category:Costa Rican Appetizers