Recipe for cooking old slippers

Recipes from Peru, Brazil and South America :: South American Side Dishes

3 (3/4 to 1 lb.) chayotes
1 Tbsp. unsalted butter
1/2 c. coarsely grated mild white Cheddar,
    Monterey jack or Muenster cheese
1 Tbsp. half-and-half
1/4 c. chopped walnuts
1/4 c. seedless golden raisins
1 tsp. sugar
1 tsp. vanilla extract
1/4 c. finely grated Parmesan cheese
2 tsp. seasoned bread crumbs

Drop chayotes into a large pot of boiling water. Reduce heat, cover and boil gently until they are very tender when pierced with a fork, about 45 to 50 mins.

Carefully remove them from the pot with a slotted spoon or tongs to a colander and drain.

When they are cool enough to handle, cut cooked chayotes in half lengthwise. Remove flat seeds and any surrounding tough fiber with a paring knife. Scoop out the pulp with a sharp spoon into a large mixing bowl, taking care to preserve the skin and 1/2 in. of pulp to form shells. Set the 6 shells aside.

Purée the pulp in a food processor or electric blender, return it to the mixing bowl, and stir in the butter, grated cheese, half-and-half, raisins, sugar and vanilla extract. Carefully spoon the filling into the reserved chayote shells. Sprinkle and distribute the Parmesan cheese and bread crumbs over the filled shells. Bake them in a baking dish at 375 degrees fahrenheit for 15 to 20 mins., or until the tops of the Old Slippers are golden brown.

Serves 3 as an entrée or 6 as a side dish.