New Orleans and surrounding parishes as "mel-a-tawn" you may also know it as a chayote. I remember my dad growing these on an old rose bush trellis - an extremely prolific producer, the mirliton.
1 lb ground sirloin
2 small onions,
6 ribs celery, diced
1 red bell pepper, diced
1 bunch green
1 tablespoon minced garlic
1 stick unsalted butter
tablespoons salt-free creole seasoning
2 tablespoons minced parsley
cream cheese, cut into 1" pieces
1/4 cup, plus 2 tablespoons grated Parmesan
2 teaspoons olive oil
Salt & hot sauce to taste
mirlitons, whole, until fork tender, about 45 minutes to one hour.
then peel skins, cut in half, and remove pit.
Dice pulp and drain in a
colander until ready to use.
Heat the two teaspoons of olive oil in a large
saucepan, add ground sirloin and cook over medium-high heat until carmelized;
remove from pan and set aside.
Return saucepan to heat and add stick of
Once the butter has melted, add onions, celery, bell pepper, green
onions, and garlic, cook until onions are tender and translucent.
ground sirloin and drained mirliton to saucepan, stir in creole seasoning and
Add cream cheese and stir until melted.
Stir in 1/4 cup
grated Parmesan cheese.
Taste and add salt, along with hot sauce to
Butter an 11x7 baking dish, and spoon in mixture.
remaining 2 tablespoons of grated Parmesan cheese over top.
Bake for 30
minutes at 350 degrees.
I've linked to the following great blogs...
Tempt My Tummy Tuesday
Hearth and Soul
Made From Scratch Tuesday
Let's Do Brunch
Wow Me Wednesday
These Chicks Cooked
Taking a Timeout Thursday
Full Plate Thursday
It's a Keeper