Mexican Chayote Squash a la Mexicana with Crumbled Cheese

Who said Mexican food can’t be light?

This Mexican Squash (Chayote) a la Mexicana with Crumbled Cheese is one of my go-to comfort dishes when I crave something warm, flavorful, and easy to digest. Chayote has a mild sweetness that pairs beautifully with tomato, onion, and jalapeño — all the signature flavors of a guisado a la mexicana.

I love serving it for breakfast next to an omelette for extra protein, but it also makes a fantastic side dish for lunch or dinner. It’s the kind of recipe that lets you enjoy real Mexican flavors without feeling heavy afterward — something that’s been key for me as I look for lighter ways to cook the food I love.

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What is Chayote?

Chayote — also known as Mexican squash, mirliton, or christophine — is a type of gourd from the same family as zucchini and pumpkin. It’s very popular in Mexican cuisine and used in soups, salads, and sautés.

Its texture is tender yet firm, with a slightly sweet and fresh flavor that absorbs spices and seasonings beautifully. If you’ve never cooked with chayote before, this recipe is the perfect place to start.

Did I forgot to say that only 25 calories per cup? the perfect way to get satisfy in a noutricious way.

Ingredients

For the chayote dish:

• 2 cups diced chayote
• 1 sliced jalapeño (remove seeds if you prefer less heat)
• 3/4 cup diced tomato
• ½ cup diced onion
• 1 garlic clove, minced
• 1/4 tsp oregano
• ¼ tsp salt
• 1 tsp cooking oil (olive, corn, or avocado oil)
• 4 oz queso fresco or crumbled cheese (I love V&V Supremo or El Mexicano)

Optional omelette for serving:

• 2 eggs
• ¼ cup melting cheese
• Pinch of salt and pepper

How to Make It

• Prep the chayote
  Peel the chayote, cut it in half, and remove the pit. Dice it into small cubes.

• Cook the chayote
  Place it in a pot with about ½ cup of water and the garlic clove. Cover and cook on medium heat for about 8 minutes until tender. It will mostly cook in its own juices, so if it gets too dry, reduce the heat and add a splash of water.

• Sauté the veggies
  In another pan, heat the oil over medium. Sauté the onion, jalapeño, and tomato until soft and fragrant.
• Combine everything
  Add the cooked chayote to the sautéed veggies. Mix well and season with salt.

• Add the cheese
  Turn off the heat and crumble queso fresco over the mixture. The warmth of the dish will soften the cheese just enough to make it creamy and delicious.

• Serve
  Serve warm with an omelette, rice, or tortillas on the side.

Tips from My Kitchen

• Chayote absorbs flavor — don’t be afraid to add more tomato, onion, or chile to your taste.
• To keep the dish light, avoid frying or using too much oil.
• Add mushrooms, spinach, or zucchini for a heartier veggie mix.
• A drizzle of your favorite homemade salsa on top makes it even better.
• This recipe can become a taco!

I grew up with rich, flavorful Mexican food, but as I started looking for ways to take better care of myself, I began making small changes to those dishes I love. This chayote a la mexicana reminds me of home — the smells of tomato and onion sautéing in the kitchen — but with a lighter touch that fits my lifestyle today.

When I share recipes like this, I’m not promising miracles. I’m simply sharing what’s worked for me: cooking with love, balance, and a deep connection to my roots.

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