Seaside-Stuffed Mirlitons

by on April 13, 2007
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In Louisiana, we call them mirlitons (pronounced meela-tawns in certain parts of the state). In your grocery store, you’ll probably find them labeled chayote. There are over a dozen different names for this watery, squash-like vegetable, which is used all over the world. I’ve grilled it, stewed it, and added it to soups and casseroles, but what I do most often is stuff it, usually with beans that have gotten the Louisiana treatment: spiced up with generous amounts of onion, green pepper, celery, and cayenne. But this time I wanted to make something closer to the mirlitons my mom makes, stuffed with a shrimp dressing and topped with bread crumbs. So I substituted a tofu version of my Okara “Crab” Cakes and topped them with crunchy panko bread crumbs. The result was a stroll down memory lane for my taste buds. (Okay, bad image, but you get the point!)

If you can’t find chayotes, feel free to stuff this into something else. Zucchini is probably the vegetable most like chayote in terms of texture (you won’t need to cook the zucchini first, though), but I think this would also make a good stuffing for artichokes or patty-pan squash. It’s a very light stuffing, so choose a lighter vegetable to stuff it in. Mmmm…now that’s good eatin’!

Seaside-Stuffed Mirlitons

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{ 2 comments… read them below or add one }

1 Suenell April 13, 2012 at 9:55 am

Thanks! This sounds SO good! Not too many recipes for chayote. I never knew how to use it but will now! Love those tofu recipes.

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2 Samuel Adams April 13, 2012 at 10:10 am

Everytime I think I have had everything there is to eat in the vegetable kingdom there is a surprise. I recently started eating Okra after moving to New York, my Mother had never made it nor spoke of it. We were fed everything from our own garden but growing up on the west coast okra wasn’t common anywhere and now I’m obsessed. Chayote looks weird and so I have to try it out, but I’m also hoping to be in love with it as well. I’m curious if there are other unkown vegetables from the south that are waiting to be consumed.

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