Ingredients Edit

Directions Edit

  1. Boil the chayotes for 20 – 25 minutes.
  2. Cut them lengthwise and remove the pulp with a small spoon, then crush it thoroughly with a fork (or in a mixer) along with the bread.
  3. On the heat, mix the flour, butter and milk, then, add the pulp and the garlic.
  4. Leave to thicken.
  5. Season with salt and pepper.
  6. Fill in the skin of the chayotes with this mixture; sprinkle the gruyère and brown in the oven just before serving.

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