For the second edition of my guess the secret ingredient I present to you this dish.
My mom’s version of this casserole is simpler, but I must admit that I didn’t like much this particular ingredient, that’s why I added chicken and chipotle pepper to spice it up a little bit. Other ingredients for this dish are: heavy cream, cooked ham, mozzarela cheese and our secret ingredient.
I will give a small Tupperware prize to the first person who guesses this secret ingredient.
Hint: this edible plant belongs to the cucurbitaceae family.
Good luck everyone!
I am impressed with the big turn out and all the answers for this guess the secret ingredient post. And though I’d love to give everyone who participated a prize, I can only give one away at a time. What was the secret ingredient? Ladies and gentlemen, meet the humble chayote:
This edible plant (aka christophine, chocho, merliton, Mexican squash) belongs to the same family than squashes, melons and cucumber. My friend Allen wrote an excellent post about them here. I have known these little fellows for many years. In fact, I didn’t really liked them much when I was a kid (only in mole de olla), but like many old ingredients and recipes from my mom’s repertory, I decided to revisited it and give it a second try. This is what I did:
- Boiled 2 chayotes until tender, 45 minutes approx.
- Peeled them, cut them in half, discarded seeds and cut in slices
- Blended some chipotle pepper with 1/2 cup heavy cream and 3 garlic cloves.
- Sauteed some onion, ham and shredded chicken over olive oil. Added the chipotle mix. Seasoned.
- Arranged in a baking dish alternately chayote, mozzarella cheese slices and meat in layers.
- Baked for 25 minutes at 350° F.
I have to say that I like this combination better than the way my mom used to make it (she will have to forgive me, but I am sure she’ll appreciate the feedback next time I call her) The chipotle and the garlic gave the chayotes a lot of flavor and with the chicken addition this is perfect for lunch, or even dinner.
Congratulations Peter, you were the first one to answer correctly and a piece of Tupperware will find its way to the other side of the world in Australia.
Buen provecho!
30 Replies
Pumpkin is my guess for the secret ingredient.
Posted on April 4th, 2008 at 8:11 am
or squash
Posted on April 4th, 2008 at 8:11 am
I think it’s peanut butter.
Posted on April 4th, 2008 at 8:27 am
Okay, okay. I had a bad experience with an African Stew involving peanut butter and tomatoes yesterday. I may be a little traumatized.
Let’s say…zucchini!
Posted on April 4th, 2008 at 8:30 am
Hmmm…calabacitas or chayote..Thats my guess
Posted on April 4th, 2008 at 8:47 am
I’m guessing chayote squash (aka merliton, christophine, etc).
Posted on April 4th, 2008 at 8:50 am
Hmm, cactus? like nopolitas (sp)
Posted on April 4th, 2008 at 8:58 am
ok, so that is the wrong plant family, how about pumpkin seed?
Posted on April 4th, 2008 at 9:21 am
Hi is it cucumber or zucchini?
Posted on April 4th, 2008 at 9:26 am
Chayote — you didn’t like when I made it recently and it’s green … got to be chayote
Posted on April 4th, 2008 at 9:48 am
I’m going to go with watermelon. Just because all the others sound like they’d be good, so I’m going with the one that sounds wrong.
Posted on April 4th, 2008 at 9:52 am
I’m going to guess guisquil … one of the major vegetables used by local cooks in my area of Guatemala.
Posted on April 4th, 2008 at 10:24 am
I’m guessing the sauce is made with butternut squash.
Posted on April 4th, 2008 at 4:01 pm
zucchini?
Posted on April 4th, 2008 at 6:06 pm
I’m going to guess cactus, but what do I know? Not much about this, as you can see!
Posted on April 4th, 2008 at 6:10 pm
Saphran? (Azafrán) ???
Posted on April 4th, 2008 at 9:43 pm
Noooo !!! It’s mustard!!!!
Posted on April 4th, 2008 at 9:44 pm
Pineapple??? My God! I have no idea
Posted on April 4th, 2008 at 9:50 pm
Mango, jeje.
Posted on April 4th, 2008 at 10:14 pm
I would have to guess pumpkin or squash.
Posted on April 4th, 2008 at 10:36 pm
I am going to guess at cantaloupe melon!? Or winter melon.
Posted on April 5th, 2008 at 7:11 am
Hey thanks Ben! I’m very excited by the win…gracias amigo.
Posted on April 5th, 2008 at 9:53 am
Someone already guessed cucumber so I am suggesting gourd or bitter melon. It is just fun to participate Ben:D
Posted on April 5th, 2008 at 1:52 pm
Hooray, Ben doesn’t hate chayote after all
Posted on April 6th, 2008 at 12:11 am
Oh, man! I’m too late…
Posted on April 6th, 2008 at 1:31 am
How come Peter won, when he suggested TWO possibilities (calabacita is squash, and chayote is related, but never called that). The next person, JayaK, really nailed it. Your casserole sounds yummy. I don’t mind chayotes, but they take so long to cook, compared to calabacitas, and seem to have less flavor. They are pretty, though. Dee
Posted on April 12th, 2008 at 7:55 pm
I love chayote…
In my family, we julienne it and stir-fry with pounded dried prawns/fresh prawns, eggs and also transparent noodles. Another way, cut into chunks, added into pork rib soup. I found out that the Indians also love chayote.. they cook with curry powder mix. Once i ate with Dhal Curry… it’s delicious!
Posted on April 14th, 2008 at 3:20 pm
I just tried your recipe today and it was really tasty!
Posted on December 31st, 2008 at 4:15 am
Did I mention how good this looks?
Posted on January 21st, 2009 at 1:03 pm
[...] come up with a ton of recipes using them with eggs, fish, stewed, fried, etc. Check out Ben’s chayote casserole at What’s [...]
Posted on August 19th, 2009 at 10:16 am
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