Chayotes Rellenos

30m Prep Time
40m Cook Time
4 Yield
Preparation Directions

STEP ONE

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.

STEP TWO

HEAT oven to 400ºF.

STEP THREE

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.

STEP FOUR

SPOON filling into cooked chayote halves. Sprinkle with grated cheese; bake 10 minutes or until cheese is melted and golden.
SAUCE

STEP ONE

HEAT oil in large sauté pan. Sauté carrot and leeks until soft. Stir in tomato sauce; mix well. Cook 5 minutes.

STEP TWO

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.

STEP THREE

POUR sauce into food processor or blender; blend until smooth. Return to pan; gradually whisk in butter until well blended.

STEP FOUR

ADD chives. Ladle sauce onto plate; place Chayotes Rellenos on top. Serve immediately.

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