For 6 people
For 6 people
Start by cooking the halved chayotes in boiling salted water for 20 minutes.
Meanwhile, fry the onions and bacon in oil until golden brown, then add the parsley and simmer over low heat.
Drain the chayotes, peel them, remove the pit, and dice them before adding them to the onions. Mix well and cook for 5 to 10 minutes.
Add flour, milk, chili pepper and parsley.
Preheat the oven grill and place the mixture in an oiled baking dish sprinkled with parmesan.
Cover with a layer of Parmesan cheese and knobs of butter, then bake for 5 to 10 minutes until the top is golden brown.
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