Description
Stuffed Chayotes – These chayote shells (squash) are filled with seasoned meat and then topped with bread crumbs and cheese for a complete meal.
Scale
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