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Güisquiles Rellenos (Fried Cheese-Stuffed Chayote)

Güisquiles Rellenos are a comforting and savory Salvadoran dish made from tender chayote squash slices stuffed with queso fresco, dipped in a fluffy egg batter, and fried until golden brown. Finished in a light tomato-based sauce, these cheesy fritters are perfect for a hearty lunch or dinner, especially when served with a side of rice.
The güisquil becomes soft and sweet after boiling, perfectly contrasting the salty, creamy cheese and airy fried coating. Simmered briefly in a tomato sauce spiced with oregano and bouillon, this dish captures nostalgic home-cooked flavor with every bite.
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Central American, Salvadorian
Keyword: Güisquiles rellenos
Servings: 5 Servings

Equipment

Ingredients

  • 1 tsp salt
  • 2 güisquiles chayote squash, ends removed and sliced into 1/4 inch slices
  • 1 tbsp oil
  • 3 large roma tomatoes chopped
  • 1/8 onion chopped
  • 2 garlic cloves minced
  • 1 tbsp chicken bouillon
  • 1/2 tsp dried oregano
  • 1/2 tsp freshly ground black pepper
  • 1 tsp salt
  • 1 tbsp oil
  • 4 eggs whites separated from their yolks
  • 1/2 10 oz package of queso fresco, sliced into 1/4 inch slices
  • 1/4 cup neutral high-heat oil for frying

Instructions

  • Fill a medium-sized pot with water, add the teaspoon of salt and bring to a boil. Add the slices of güisquil and simmer for 10 minutes or until slightly tender. Drain and set aside.
  • In a skillet over medium heat, add 1 tbsp of oil and sauté the chopped tomatoes, onion and minced garlic with the seasonings for about 5 minutes. Once cooked, blend the mixture into a smooth sauce using some of the güisquil cooking water as needed to thin out the sauce to a slightly thinner consistency.
  • In the same skillet, add 1 tbsp of oil and fry the blended sauce briefly, about 4–5 minutes, then set aside.
  • In a medium-sized bowl, beat the egg whites until stiff peaks form, then gently add the egg yolks one by one and beat until it becomes a thick batter.
  • Place a slice of queso fresco between two slices of güisquil, then dip this into the egg mixture to thoroughly coat all sides.
  • In a frying pan add the remaining oil over medium-high heat and fry the egg-coated, cheese-stuffed güisquiles until golden brown on both sides, about 5 minutes on each side. Repeat this step until all the güisquiles have been fried.
  • Place the skillet with the sauce back on the stove over medium heat and add the fried güisquiles. Coat the güisquiles in the sauce and allow them to gently simmer for about 5 minutes.
  • Serve the Güisquiles Rellenos with a side of rice and enjoy.

Notes

  • When the outer skin of the güisquil is very tender, it can be left on and eaten effortlessly. However, if the skin is very tough, it will need to be peeled off. To know if it’s tender enough to eat, gently pierce the skin with your fingernail. If your nail effortlessly pierces through, the skin is very tender and perfectly okay to eat.
  • You can substitute queso fresco with another semi-firm cheese that melts well, such as panela or mozzarella.
  • Leftovers can be reheated in a covered skillet over low heat with a splash of water to re-steam the sauce.