Mirlitons Stuffed with Cheese

Name: Mirlitons Stuffed with Cheese
Yield: Yield: 6 Servings.
Cuisine: United States
Ingredients: Freshly ground pepper to taste; 2 tablespoons butter; ¼ cup finely chopped scallion; ¼ teaspoon dried hot red pepper flakes; 2 teaspoons finely minced garlic; 2½ cups finely grated Muenster cheese; 1 egg, lightly beaten; Salt to taste, if desired; 1½ cups fine fresh bread crumbs; 3 mirlitons (chayotes) (¾ to 1 pound each)

Preparation info

Yield:
6
Servings.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

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

Americas
United States
Side dish
Vegetarian

Method

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