Learn how to prepare delicious Nicaraguan pescozones, a traditional recipe with chayote, dry cheese, and egg. A delight of Nicaraguan cuisine.
A traditional Nicaraguan recipe that combines chayote, dry cheese, and egg to create delicious pescozones.
Learn how to prepare them and enjoy this Nicaraguan culinary delight.
Before you begin, we recommend as an alternative the delicious recipe from Lasaña mixta on a friendly site.
Nicaraguan Pescozones
Ingredients
6 Chayotes
½ pound of Dry cheese
3 Eggs
2 cups of Oil
Preparation
Step 1 : Peel and cut the chayotes, then cook them in a pot.
Step 2 : Meanwhile, grate the cheese.
Step 3 : Simultaneously, beat the eggs until a smooth mixture is achieved.
Step 4 : Once ready, stuff the chayote halves with cheese and dip them in the beaten egg.
Step 5 : Subsequently, fry them in hot oil until they are golden brown on both sides.
If you liked this recipe, you’ll surely love the dishes at Tortitas de carne molida or Gallina rellena from our recipe collections.
