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Simple Menu Ideas for your Summer BBQ's

This Simple Menu Plan will help make putting together your own Backyard BBQ a breeze!

Spicy Chayote Picadillo

The days are getting shorter and there is a lingering briskness in the air, a sure sign of colder weather to come. If that wasn't enough of a sign of Autumn, the not so subtle re-emergence of pumpkin everything surely was! While I love adding pumpkins and squash to my recipes, I'm not ready yet to break into the ones often associated with winter. So instead here's a recipe with a squash we ate year round as children and to tell you the truth still do, Chayote. OR as my sister use to call it, Chakotay like the Star Trek Voyager Character. :)

Chayote, also known as christophine, choko, chow-chow, sayóte,  and Bengaluru vankayya; is a gourd, native to Central America. Chayote was one of the many foods introduced to Europe and Asia by early explorers and later Australia. It has a fairly neutral taste, a texture similar to other firm squash, but it is juicy, and full of vitamin C. This neutral taste makes it great in a variety of dishes because it absorbs flavor so well. 

This colorful, quick picadillo uses chayote squash, sweet carrots and corn, and black eyed peas while Chili Chutney adds just the right amount of spice/ spiciness. This is a great vegetarian, healthy comfort food that brings warm fall colors to our plates.

Here is my recipe for Spicy Chayote Picadillo :
Makes 4-6 Servings


2 Chayote Squash, peeled&cubed
1 Cup Carrots, cubed
1 Cup Red Onions, chopped
1 Cup Sweet Corn, cooked
1 - 8oz. Can Black Eyed Peas
1/2 Cup chopped Fresh Cilantro
1 Tbsp Olive Oil
3 Tbsp Liao's Chili Chutney*
Salt and Pepper to Taste

*Your favorite thick spicy hot sauce can also be used.

Prep Work: Clean, peel, and cut the vegetables.


1.  Heat the oil, add the onion and carrot and sauté until fragrant.

2. Add the Chayote Squash, and Chili Chutney* stir well till coated and let cook on medium about 3-5 minutes.

3.  Add the black eyed peas, corn, salt, pepper and cilantro. Mix throughly, and simmer over medium for another 3-5 minutes.

Serve on a warm corn tortilla with sliced avocado, tomatoes, sweet plantains(maduros), and crema.


I have entered this post in October 2016 Inheritance Recipes  Pebble Soup and Coffee & Vanilla. I have also added this to My Legume Love Affair #100, hosted by Siri at Cooking with Siri and Lisa's Vegetarian Kitchen and Susan's The Well Seasoned Cook.



  1. Thank you so much for this step by step. I ate Chayote in Ile dela Reunion many moons ago but was also reluctant to cook it at home.
    Not anymore.Thank you for entering it in the inheritance Recipes challenge

    1. Thank you for hosting! I'm so glad to hear that I hope you give it a try and let me know how it goes! :)


  3. Sounds like a perfect autumn meal for me. I love spicy food and your dish looks mouthwattering. Thank you for sharing with #InheritanceRecipes. Chayote is also called "chocho" on my husband's native island of Dominica in the Caribbean.

  4. I am such a foodie and I really enjoy all the posts related to food and this one is just amazing thank you for the work that you have done here I appreciate it


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