Make a delicious chayote soufflé with this very easy and simple recipe. See the recipe:

Souffle From Chuchu

Souffle From Chuchu

Revenue by Olympic City

Preparation time



Cooking time



Check out the step-by-step preparation instructions and use the ingredients for the chayote soufflé. It will be delicious!


  • 2 medium chayotes

  • 3 eggs

  • 1/2 cup grated cheese (Parmesan, mozzarella or other cheese of your choice)

  • 1/2 cup of milk

  • 2 tablespoons of wheat flour

  • 2 tablespoons butter or margarine

  • Salt and pepper to taste

  • Nutmeg to taste (optional)

Preparation mode

  • Peel the chayotes, remove the core and cut them into small cubes.
  • Cook the chayote cubes in boiling salted water until they are soft. Drain and reserve.
  • Preheat the oven to 180°C.
  • In a pan, melt the butter over medium heat.
  • Add the wheat flour to the melted butter and stir until it forms a paste (roux).
  • Gradually add the milk, stirring constantly to avoid lumps, until you obtain a smooth and thick cream.
  • Season the cream with salt, pepper and nutmeg to taste.
  • Separate the egg whites from the yolks.
  • Mix the egg yolks into the white cream, also adding the grated cheese.
  • Beat the egg whites until stiff.
  • Gently fold the egg whites into the cream, moving from bottom to top to avoid losing volume.
  • Mix the cooked chayote cubes into the cream carefully so they don’t fall apart.
  • Pour the mixture into a refractory dish or into individual molds greased with butter and sprinkled with breadcrumbs.
  • Place in the preheated oven and bake for approximately 30 minutes, or until the soufflé is golden and firm to the touch.
  • Remove from the oven and serve immediately, while hot and airy.


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