- 4 medium chayotes
- 2 tablespoons Crisco® Pure Vegetable Oil
- 1/4 cup chopped onion
- 1 tablespoon chopped garlic
- 1/2 cup diced celery
- 8 ounces ground pork or turkey
- 3 teaspoons sofrito
- Salt and pepper, to taste
- 1/2 cup grated Pepper Jack cheese
- CHAYOTE SAUCE
- 1/3 cup Crisco® Pure Vegetable Oil
- 1 small carrot, thinly sliced
- 1/4 cup thinly sliced leeks
- 3 cups tomato sauce
- 2/3 cup chicken stock
- 1/4 teaspoon ground cayenne pepper
- 1/2 pound butter, cut into small pieces
- 2 teaspoons minced chives
CUT chayotes in half; remove seeds and scoop out centers. Place cut side down in microwave safe dish; add 1/2-inch water. Cover with plastic wrap; cook on HIGH (100% power) 8 minutes. (Use caution when removing plastic wrap as there will be steam.) Pierce each chayote with the point of a small knife to check for doneness.
HEAT oven to 400ºF.
HEAT oil in medium skillet. Add onion, garlic and celery; sauté 5 minutes. Add ground pork. Cook until meat crumbles and is cooked through. Add sofrito; season to taste with salt and pepper.
SPOON filling into cooked chayote halves. Sprinkle with grated cheese; bake 10 minutes or until cheese is melted and golden.
HEAT oil in large sauté pan. Sauté carrot and leeks until soft. Stir in tomato sauce; mix well. Cook 5 minutes.
ADD chicken stock and cayenne pepper; cook over high heat until liquid is evaporated and sauce is thick, approximately 15 to 20 minutes. Let cool.
POUR sauce into food processor or blender; blend until smooth. Return to pan; gradually whisk in butter until well blended.
ADD chives. Ladle sauce onto plate; place Chayotes Rellenos on top. Serve immediately.
NUTRITIONAL INFORMATION PER SERVING:
Serving Size (1 chayote w sauce), Calories 870 (Calories from Fat 700), Total Fat 80g (Saturated Fat 35g, Trans Fat 1.5g), Cholesterol 170mg, Sodium 1540mg, Total Carbohydrate 25g (Dietary Fiber 7g, Sugars 13g), Protein 21g; Percent Daily Value*: Vitamin A 90%, Vitamin C 50%, Calcium 20%, Iron 20%.
*Percent Daily Values are based on a 2,000 calorie diet.