Salvadoran FoodSalvadoran Roasted Chayote Canoes with White Beans, Alguashte, and Queso Duro Blando
An original Salvadoran-inspired dish: roasted chayote halves filled with seasoned white beans, griddled tomato and onion, scented with alguashte, and finished with queso duro blando and fresh mint. Comforting, homestyle, and full of flavors typical of El Salvador.
Ingredients
- 2 approx. 700 g medium chayotes (cut a lo largo and without semilla dura si the tuviera)
- 300 g cooked white beans (escurridos)
- 2 approx. 240 g ripe tomatoes (asados or tatemados)
- 120 g white onion (en cubitos small)
- 2 cloves garlic (chopped finely)
- 120 g queso duro blando (desmoronado)
- 24 g ground pumpkin seed seasoning (more a poco extra for terminar)
- 120 ml Salvadoran cream (for servir)
- 8 g fresh mint (chopped)
- 30 ml vegetable oil (divided)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 1 g dried oregano
- 120 ml bean broth or water (for humedecer the relleno)
- 15 ml lime juice (fresh)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F.
- 2
Cut the chayotes in half lengthwise. Using a spoon, remove the hard seed if present and scoop out a little flesh to form canoes, reserving the scooped flesh.
- 3
Place the chayote halves on a baking tray, rub them with 1 tablespoon vegetable oil, season with half the salt and a little black pepper, and roast at 220 °C / 425 °F for 20 to 25 minutes, until tender but still holding their shape.
- 4
While they roast, chop the reserved chayote flesh. Char the tomatoes directly on a griddle or hot skillet until the skin is blistered in spots. Let them cool slightly, then finely chop them.
- 5
Heat the remaining 1 tablespoon vegetable oil in a skillet over medium heat. Add the onion and cook for 4 minutes until softened. Stir in the garlic and cook 30 seconds more.
- 6
Add the chopped chayote flesh, chopped roasted tomatoes, dried oregano, the remaining salt, and black pepper. Cook for 5 minutes, stirring, until the mixture loses some moisture.
- 7
Add the cooked white beans and lightly mash some of them with a spoon to create a creamy texture. Pour in the bean broth or water and cook for 3 minutes over medium-low heat.
- 8
Stir in 2 tablespoons alguashte and the lime juice. Mix well and cook 1 minute more. Turn off the heat and add half of the chopped fresh mint.
- 9
Remove the chayotes from the oven. Generously fill each canoe with the white bean mixture and sprinkle the crumbled queso duro blando and the remaining tablespoon of alguashte on top.
- 10
Return the tray to the oven and bake at 220 °C / 425 °F for 8 to 10 minutes, until the cheese is heated through and the filling is bubbling around the edges.
- 11
Serve the canoes hot with Salvadoran cream spooned on top or on the side, and finish with the remaining fresh mint.
- 12
If desired, let them rest for 3 minutes before serving so the filling can set slightly.
Chef tips
For a more traditional flavor, char the tomatoes well on a griddle. Do not scoop out too much chayote flesh, so it keeps its structure once filled.
Substitutions
You can substitute queso duro blando with a dry fresh cheese. If you do not have mint, use cilantro, though the flavor profile will change. Bean broth can be replaced with water.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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