Stuffed Chayotes (Chayotes Rellenos) – Chayote shells (squash) that are filled with seasoned meat and topped with bread crumbs and cheese! They are then baked for 30 minutes or until the cheese is melted. An excellent combination for consuming your squash with meat. In Puerto Rico, we also love adding the chayote to soups and salads.
We traditionally boil the chayotes, but I prefer to steam them because you retain the vitamins and minerals. Even though the chayote is a fruit, it is served like a potato when cooked.
Steaming the White Chayote!
This is a white chayote that is mostly available in Puerto Rico. Chayote is a member of the gourd family and therefore, considered a squash. It is a pear-shaped tropical fruit with white or light green skin color. When eaten raw, it has a crunchy texture and sweet flavor similar to a cucumber.
Cut the chayote in half lengthwise. The fruit has a creamy white flesh with a light tan edible seed in the center. We tend to boil the chayote, but I prefer to steam them. Place the chayote halves in a steamer and steam for 30 minutes or until they are fork tender.
NOTE: For this cooking demonstration, I steamed 2 chayote halves separately due to the size of steamer. However, this recipe yields 6 to 8 chayote halves.
The chayote halves are tender after 30 minutes of steaming.
After steaming the chayote halves, the other side of the chayote has a smooth surface.
Creating the Chayote Shells!
Remove the center seed with your fingers.
Lastly, scoop out the the flesh with a spoon without digging too deep because we want the chayote to serve as a shell.
Place the pulp into a bowl after removing the pulp from the chayote halves. The pulp will then be added to the meat mixture to use as a filling for the chayote shells.
Preparing the Meat Mixture for the Stuffed Chayotes!
Pour 1 to 2 tablespoons of extra virgin olive oil into a 10-inch skillet. Add ½ teaspoon of Lite salt (or to taste), ½ teaspoon of oregano leaves, 3 minced garlic cloves, ⅓ cup of tomato sauce, 1½ teaspoons of capers, 8 pimiento-stuffed green olives, chopped or cut into halves and 2 to 3 tablespoons of sofrito made with culantro.
NOTE: Click on this link for more information on How to Prepare a large batch of Sofrito or Sofrito for a Single Meal.
Continue adding to the skillet 3 sprigs of chopped cilantro and 2 seasoning envelopes with coriander and annatto (to add color and flavor).
If you are not interested in using the seasoning envelopes, then click on the link to prepare your own Special Blend of Seasonings.
Stir all the ingredients until well blended and sauté for 3 to 5 minutes over low heat.
Many individuals use ground pork or ground beef for the meat filling but I prefer ground turkey. Add 1 pound of ground turkey.
Stir the ground turkey until it is completely coated with the tomato-oil based sauce. Cover skillet with lid and cook over medium-low heat for approximately 3 minutes.
After 3 minutes of cooking, stir the meat frequently to obtain a minced or chopped texture by continuing to break up the meat with a spoon. This avoids any clumps from forming since the ground turkey has a tendency to clump together when cooked. Cover skillet with lid and continue cooking for approximately 25 minutes but this time stirring occasionally.
We can add the chayote pulp into skillet after 25 minutes of cooking the meat mixture. Stir the pulp into the meat mixture and cook for an additional 5 to 10 minutes.
The meat filling is ready. Place in a bowl and set aside.
Stuffing the Chayote Shells!
Preheat the oven to 350°F. Fill the cavity of the chayote shell with the meat filling.
Brush some melted margarine made with olive oil on top.
Sprinkle with some bread crumbs.
I love cheese so I added a small amount of shredded Gouda cheese on top. However, you can use the cheese of your preference. This, of course, is optional. Continue this process for the remaining chayote halves.
Baking the Stuffed Chayotes!
Place the stuffed chayotes into a greased baking pan, measuring 10 X 15 X 1 inches. I coated the baking pan with the melted margarine. Bake at 350°F for at least 30 minutes or until the cheese is completely melted.
After baking for 30 minutes, the Stuffed Chayotes are ready. The bread crumbs are lightly brown and the cheese is melted.
The chayote itself tastes like a squash when cooked. However, with the seasoned meat filling, bread crumbs and cheese, it becomes a savory and delicious meal. This is an excellent combination for consuming your squash with meat. This looks so delicious! ¡Buen Provecho!
Click on the link below to watch my YouTube video on How to Prepare Stuffed Chayotes (Chayotes Rellenos)!
Recipe and Nutritional Facts!
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.
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Stuffed Chayotes (Chayotes Rellenos)
- Prep Time: 15 Minutes
- Cook Time: 1 Hour 30 Minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 Servings 1x
Description
Stuffed Chayotes – These chayote shells (squash) are filled with seasoned meat and then topped with bread crumbs and cheese for a complete meal.
Ingredients
- 3 to 4 White Chayotes, cut into halves lengthwise
- 2 tablespoons Extra Virgin Olive Oil
- ½ teaspoon Lite salt or to taste
- ½ teaspoon oregano leaves
- 3 minced garlic cloves
- ⅓ cup tomato sauce
- 1½ teaspoons capers
- 8 pimiento stuffed green olives, cut into halves
- 2 tablespoons sofrito
- 3 sprigs chopped cilantro
- 2 seasoning envelopes with coriander and annatto
- 1 pound ground turkey
- 1 tablespoon melted margarine made with olive oil
- Bread crumbs and Gouda cheese, as toppings
Instructions
- Steam chayote halves for approximately 30 minutes or until tender.
- Remove center seed and sufficient flesh to form a shell. Place pulp into a bowl and set aside.
- Add all the ingredients except for the pulp, ground turkey, melted margarine bread crumbs and gouda cheese into a skillet.
- Stir all the ingredients until well blended and sauté for 3 to 5 minutes over low heat.
- Place 1 pound of ground turkey into skillet and coat evenly with the tomato-oil based sauce.
- Cook for approximately 25 minutes, stirring constantly to break up the meat to obtain a minced texture.
- Incorporate the pulp into the meat mixture. Stir until well blended and cook for an additional 5 to 10 minutes.
- Preheat oven to 350°F. Fill the chayote shells with the meat mixture.
- Brush the melted margarine on top of meat mixture and then sprinkle with some bread crumbs and Gouda cheese.
- Place on greased baking pan and bake for 30 minutes or until the cheese is completely melted.
Notes
You can chop the pulp into smaller pieces before adding to the meat mixture.
- Category: Meat Filling Dish
- Method: Baking
- Cuisine: Puerto Rican
Keywords: Chayotes Rellenos, Stuffed Chayotes
