Stuffed Mirlitons (Chayete)

Russ Myers


The Mirliton, also known as the Chayote, Alligator Pear, Mango Squash and Vegetable Pear is a favorite food of South Louisiana.

Mirliton or Chayote is a member of the squash family and believed to be a native of Mexico. It was well known in Louisiana but nowhere else in the United States.
The U.S. Agriculture Department tried in the 1920's to bring the Mirliton to other markets in the country but that attempt failed because people didn't know what it was.

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4 Servings


20 Min


1 Hr 15 Min




3 or 4 large
1 medium
onion, diced
1 medium
bell pepper, seeded and diced
2 stalk(s)
celery, diced
2 clove
garlic, chopped
2 Tbsp
olive oil
1 pinch
red pepper flakes
1/8 tsp
black pepper
1 lb
ground beef
1 c
dry bread crumbs
2 Tbsp
chopped parsley
enough water or stock to moisten stuffing

Directions Step-By-Step

Preheat oven to 350 F.

Slice mirlitons in half lenghtwise,using a teaspoon scoop out seeds and discard

Place the mirlitons in a sauce pan, cover with water.

Boil for approximately 40 minutes or until fork tender, drain and let cool.
Meanwhile, brown ground beef and drain all fat.

In a large fry pan heat oil, add onion, green pepper, and celery.

Add red and black pepper when the onions begin to become translucent.

Cook until vegetables are just beginning to brown
Butter or oil a baking dish that will just accomodate the halved mirlitons, set aside.

Combine browned beef, cooked vegetables, bread crumbs and parsley.

Add enough water or stock until mixture holds together.
Using approximately 1/4 cup of the stuffing mix, fill the mirlitons, slightly mounding the stuffing.

Bake for approximately 30 minutes or until stuffing is heated through.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Cajun/Creole