Ultimate Rellenos de Guisguil Recipe: A Crispy, Savory Delight

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Written By Hot Thai Restaurant

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Imagine tucking into a dish that’s as vibrant in flavor as it is in history—rellenos de guisguil, a traditional Guatemalan delight that promises to whisk your taste buds away to Central America with every bite. This dish, featuring the unique guisquil, akin to chayote squash, is stuffed with a tantalizing mix of meat and spices, then bathed in a savory tomato sauce.


Get ready to experience the delightful and robust flavors of Rellenos de Guisquil. Gather all these ingredients before you begin to ensure a smooth preparation process.

For the Filling

  • 1 lb ground beef or pork
  • 2 medium-sized tomatoes, finely diced
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 guisquiles (chayote squash), peeled and finely diced
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil

For the Batter

  • 3 large eggs, separated
  • 1/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • Pinch of salt
  • Vegetable oil for frying
  • 2 cups tomato sauce for serving
  • Fresh cilantro, finely chopped for garnish

Prepare these ingredients in the order listed to streamline your cooking process and enhance the dish’s flavor layering.

Required Tools and Equipment

To ensure your rellenos de guisquil turn out perfectly, it’s crucial to have the right tools and equipment on hand. Here’s a detailed list to help you prepare:

Cooking Utensils

  • Large Pot: You’ll need a large pot to boil the guisquil until they are tender.
  • Skillet: A medium-sized skillet is perfect for sautéing the meat and spice mixture.
  • Mixing Bowls: Have a few mixing bowls ready for preparing the batter and mixing the filling.
  • Whisk or Hand Mixer: This will help you to get a smooth and airy batter for coating the guisquil.

Preparation Tools

  • Sharp Knife: A sharp knife is essential for carefully hollowing out the guisquil and chopping ingredients.
  • Spoon or Melon Baller: Use these tools to remove the flesh from the guisquil, making space for the filling.
  • Cutting Board: A durable cutting board is needed for prep work like slicing and dicing.
  • Deep Fryer or Large Skillet for Frying: Depending on your preference, you can deep fry or shallow fry the stuffed guisquil. Make sure your skillet or fryer is large enough to accommodate the size of the guisquil.
  • Slotted Spoon: Essential for removing the fried rellenos de guisquil from hot oil without bringing along excess oil.
  • Paper Towels: Have paper towels ready to drain the excess oil from the fried rellenos.

Gathering these tools and equipment before you start cooking will streamline your preparation process and enhance your cooking experience, ensuring that each relleno de guisquil is cooked to perfection.

Preparation Steps

Now that you have all your tools ready, let’s dive into the preparation steps to create delicious rellenos de guisquil. These directions will help you stuff and cook your guisquils expertly for a mouthwatering result.

Preparing the Guisquil

  1. Select and Prep the Guisquil: Choose medium-sized guisquils that are firm and free from blemishes. Wash them thoroughly under cold water to remove any dirt or debris.
  2. Slice Off the Tops: Using a sharp knife, carefully slice off the tops of each guisquil. This will create a lid and make it easier to remove the insides.
  3. Remove the Insides: With a spoon, scoop out the seeds and some of the flesh to create enough space for the filling. Be careful to leave a thick wall around the edges to maintain the guisquil’s structure.
  4. Cook the Guisquil: Bring a large pot of water to a boil and season with a pinch of salt. Gently place the hollowed guisquils and their tops in the boiling water. Let them cook for about 8-10 minutes or until they are just tender. Remove from the water and set aside to cool.
  1. Prepare Your Ingredients: Gather all the ingredients for your filling. You will need ground meat (beef or pork), finely chopped onions, minced garlic, diced tomatoes, some green bell pepper, and seasonings like salt, pepper, and cumin.
  2. Cook the Meat: Heat a skillet over medium heat and add a splash of oil. Once hot, add the onions and garlic, sautéing until they are translucent. Then, increase the heat slightly and add the ground meat. Cook until browned, breaking it up with your spoon as it cooks.
  3. Add Vegetables and Seasonings: Once the meat is nicely browned, mix in the diced tomatoes and green bell pepper. Season with salt, pepper, and a generous pinch of cumin. Let the mixture simmer for about 10 minutes, stirring occasionally, until everything is well combined and the tomatoes have broken down slightly.
  4. Final Touches: Taste your filling and adjust the seasonings if necessary. If the mixture is too dry, add a small amount of water or tomato sauce to achieve the desired consistency.

This meticulous preparation of the guisquil and its savory filling is essential for the perfect rellenos de guisquil that captures the essence of this traditional Guatemalan delight.

Assembling the Rellenos de Guisquil

After prepping your guisquil and the savory meat filling, it’s time to assemble your rellenos. This step is where the flavors unite, bridging the meticulous preparation to the final, delicious outcome.

Stuffing the Guisquil

  1. Start by taking each hollowed guisquil half. Ensure they are well-drained to avoid any excess water diluting the flavors.
  2. Spoon the meat filling generously into the cavities of the guisquil. The filling should be heaped slightly, but ensure it does not overflow too much as this can cause difficulties when sealing the halves.
  3. Carefully close the halves, aligning them as neatly as possible. If necessary, you can use small toothpicks to secure the edges together, ensuring the filling remains inside during cooking.
  1. In a large bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of baking powder. This dry mix will help create a light, airy texture for your batter.
  2. In a separate bowl, beat 2 large eggs until they are frothy. This introduces air into the batter, making it fluffier.
  3. Gradually mix the beaten eggs into the dry ingredients. Add water slowly, just enough to form a smooth, lump-free batter that drips but coats a spoon well.
  4. Heat a large skillet or frying pan and add enough vegetable oil to deep fry the rellenos. The oil should be hot enough that it sizzles when a drop of batter is added.
  5. Before frying the rellenos, dip each stuffed guisquil into the batter, ensuring an even coating. Allow the excess to drip off before carefully laying them in the hot oil.

Cooking Instructions

Now that your rellenos are well-stuffed and the batter is flawlessly mixed, it’s time to cook these delicious bundles to golden perfection.

Frying the Rellenos

Begin by heating a deep frying pan over medium-high heat and pour in enough vegetable oil to fully submerge the rellenos. The oil should reach about 350°F (177°C) before you start frying. You can use a cooking thermometer to check the temperature. Once the oil is hot, carefully dip each relleno into the smooth batter, ensuring it is evenly coated on all sides. Gently place the coated rellenos into the hot oil. Do not overcrowd the pan; work in batches if necessary to keep the oil temperature stable.

Fry the rellenos for about 2-3 minutes on each side or until they are beautifully golden brown and crisp. The batter should puff slightly and become firm, enclosing the filling in a delightful, crispy shell. Use tongs to carefully flip them midway to achieve an even fry on all sides.

Draining and Serving

Once the rellenos are fried to a perfect golden brown, use tongs to remove them from the oil and transfer them to a plate lined with paper towels. This helps absorb any excess oil, keeping the rellenos crispy and not greasy. Allow them to drain and cool slightly for a couple of minutes before serving.


You’ve just mastered the art of making rellenos de guisquil! It’s a dish that not only tastes fantastic but also brings a touch of Guatemalan tradition to your table. Remember the key to those perfectly crispy rellenos lies in your preparation and patience. So gather your friends or family and share the joy of a meal made with love and care. Enjoy every bite knowing you’ve created something truly special. Happy cooking!

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