Chayote, also known as chayote squash or the vegetable pear, is a relatively cheap vegetable commonly found in the Latino produce isle.
It is a soft vegetable with minimum flavor and lots of water; it is a great canvas to easily prepare lots of dishes.
One of the most common uses of chayotes is for soups or stews. They can also be used in salad, but my favorite is to stuff them. This versatile vegetable can even be used as a potato substitute.
Today, my recipe of choice is chayotes rellenos with beef and pork sausage, but you can use any type of filling.
Chayotes grow in a variety of colors and textures, ranging from a smooth and soft green ones to rough and spiky white ones. Regardless of their outside appearance, on the inside, they are the same in texture and flavor. Stuffed chayotes are a great and delicious dish for the whole family!
Here is the recipe:
Stuffed Chayotes Squash
3-4 chayotes green or white (2 servings per chayote)
1# ground beef (chicken, pork, ham, vegetables)
2 mild hot pork sausages
1 small diced onion
1/2 green pepper small diced
2 garlic cloves
1/4 Tbsp cumin
1/4 Tbsp red paprika
salt and pepper to taste
1/2 bag of Mexican or Italian shredded cheese or sliced Swiss cheese
Pre-heat oven to 375F.
Cut chayotes in half and boil in salted water.
Remove when done and let them cool before handling.
Remove and discard the “heart” of the chayote.
Carefully remove most of the chayote pulp without breaking the outer shell.
Cut in small pieces and drain. (Remember this is a high water content vegetable). Set aside.
Sauté the onion, pepper, and garlic and then add the meat of choice.
Season and cook until the meat is completely done.
Mix the meat with the previous cut chayote.
Fill all the chayote shells with the meat and chayote mix, add the cheese and top with shredded or sliced cheese.
Place in the previously heated oven until the cheese is melted.
Serve by itself or with a salad!
If you like or make my recipe, let me know in the comments!
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