Baked Chayotes

1. 1

   Cook chayotes in water with salt.

2. 2

   Drain.

3. 3

   Halve chayotes horizontally carefully so as not to tear outer peel at this stage.

4. 4

   Scoop out the pulp, discard pit and keep the hollowed out halves.

5. 5

   Dice the scooped out chayote pulp and mix with onion, cheese and salt to taste if needed.

6. 6

   Fill in the chayote halves with previous mixture.

7. 7

   (Optional-- if scooping out pulp and watching out for not tearing outer peel sounds like much bother, just scoop out, discard peel, mash, and proceed with rest of recipe).

8. 8

   Place in a previoulsy greased pan.

9. 9

   Sprinkle with bread crumbs, cinnamon, and sugar.

10. 10

    Bake on high temperature until bread crumbs are browned.

No additional tips available.