Stuffed Mirlitons, Creole Style

Preparation info
  • Yield:


    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Mirlitons are, to my mind, one of the most delectable of vegetables, a member of the squash family, and I find it curious that in America they are cooked and enjoyed almost exclusively in Louisiana. They are notably popular throughout the Caribbean, where they are known principally as chayote, but also as chocho, choko, and chuchu. In America they are also referred to as vegetable pears. They resemble pale green quince, although they are often likened in physical shape to an avocado or a pe