Chayote with Tomato and Green Chile

Side DishVegetarian

Julienned chayotes cooked with roasted tomatoes, onions, green chiles and cilantro.

Photography Credit: Elise Bauer

Perhaps you too have noticed an odd, pale green, oblong is-it-a-fruit is-it-a-vegetable in your market and wondered what the heck it was, or what you could make with it.

Actually I’ve known the name of it for a while — chayote.

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One sees chayote often in Mexican markets out here, and Whole Foods carries them. But it wasn’t until a friend thrust one into my hand with the challenge “it’s good, I’d love to see what you make with it” that I actually set out to cook one.

Chayotes, also known as “vegetable pears”, are related to zucchini, cucumber, and melons, and in a way, taste like a combination of all three.



Chayotes are a staple of Mexico and Costa Rica, are high in vitamin C, low in calories, and are a good source of fiber. They can be eaten raw, or cooked, and like zucchini, fried, baked, broiled, sautéed, steamed, or mashed.

The following recipe is based off of one from Diana Kennedy, who so often comes to the rescue when one is contemplating a Mexican ingredient.

The dish reminds me of my mother’s summer zucchini, which is sautéed with onions and tomatoes, and served with cheese melted in. Like zucchini, the mild chayote is a lovely backdrop for the more flavorful ingredients.

Do you have a favorite chayote recipe? If so, please let us know about it in the comments.

Chayote with Tomato and Green Chile Recipe

  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Yield: Serves 4


  • 1 pound chayotes
  • 6 ounces of roasted tomatoes (can use canned fire roasted tomatoes, or roast whole tomatoes on stovetop or under broiler until skin begins to blacken, do not remove skin but process whole)
  • 1 clove garlic, chopped
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons chopped onion
  • 1 large green Anaheim chile (stem and seeds removed and discarded), chopped
  • Pinch red chile pepper flakes
  • 1/4 cup water
  • Salt to taste
  • 1/4 cup roughly chopped cilantro
  • 1/4 cup finely grated Monterey Jack cheese


1 Peel and cut the chayotes: The peel is tough and inedible when cooked, so peel the chayotes completely. (This may take a little doing, as the folds in the chayotes can make it difficult.) Cut the chayotes into 1/4-inch wide, 2 inch long julienned strips, including the core.

peeled and cut chayote

2 Purée the roasted tomatoes and the garlic in a blender, set aside.

3 Sauté onions and green chiles, add tomato and chili flakes: Heat oil in a large skillet on medium heat. Add the chopped onion and green chiles. Cook on medium heat until just soft, about 3-4 minutes.

Add the tomato mixture, red chile flakes, and continue to cook 3 minutes more.

saute onions with green chiles and tomatoes

5 Add chayote, water, salt: Add the chayote, water, and salt to taste. Cover and cook, stirring occasionally for 15 minutes.

Add the chopped cilantro and cook for 5 minutes more. The chayote should be just tender, moist but not watery.

saute chayote with tomatoes and onions

5 Serve: Sprinkle with grated cheese to serve.

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Recipe adapted from Diana Kennedy's Chayotes Guisados con Jitomate in her classic The Art of Mexican Cooking.


How to grow chayote

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

43 Comments / Reviews

No ImageChayote with Tomato and Green Chile

Did you make it? Rate it!

  1. Gail

    A co-worker gave me two chayote, which we have never tried before. I didn’t have roasted tomatoes or chiles , so used a can of Rotel tomatoes instead. My husband and I both loved it. I served the chayote over orzo, with a simple salad for an easy vegetarian dinner. My husband made sure he got the leftovers for the next day’s lunch! I’d like to try it with the fire roasted tomatoes and fresh chiles, but it was great with the Rotel tomatoes.


  2. Susan

    Do you have the calories and nutritional value of this dish?

    Show Replies (1)
  3. Susan

    loved it! It’s a new favorite at my house.


  4. Francisco

    I made this recipe to try something new. I substituted the pepper for a poblano. When I pureed my roasted tomato I added salt and an extra garlic clove. The flavor in this dish was amazing.


    Show Replies (1)
  5. Kerry

    Wow that’s good! I substituted jalapeño for the Anaheim because that’s what I had… and I used a little chicken stock and beer instead of water. Delicious!


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