Mirlitons Stuffed with Cheese

Preparation info
  • Yield:


    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 3 mirlitons (chayotes) (¾ to 1 pound each)
  • Salt to taste, if desired
  • cup


  • Split the mirlitons in half lengthwise. Put them in a kettle of cold water with salt to taste. Bring to the boil and let simmer about 10 minutes. Do not overcook or the mirlitons will become mushy. Drain and run briefly under cold water. Drain again.
  • Using a spoon or melon-ball cutter, scoop out the flesh and seeds of each half, leaving a shell about