Chayotes Stuffed With Beef Or Pork Food

CHAYOTES STUFFED WITH BEEF OR PORK

Steps:

• Wash chayotes & bring to a boil in salted water. Reduce heat to moderate, cover & boil about 1 hour, or until fork tender.
• In a heavy pot, heat oil. Add next 4 ingredients & stir constantly over high heat until meat losses it's red color.
• Reduce heat to moderate. Add next group of ingredients, mix, cover & cook for 45 minutes, stirring occasionally.
• Drain chayotes, remove cores & fibrous part under core. Scoop out the pulp, being careful not to break the shells. Place shells on an aluminum cookie sheet. Mash the pulp immediately & add to pot. Mix & cook at low heat for 15 minutes.
• Fill chayote shells with the mixture. Sprinkle with crumbs & dot with butter. Bake in preheated 375 deg oven until crumbs are golden brown.
• (Note: To me chayote squash taste a bit like apples, after it's cooked.).

STUFFED CHAYOTE WITH MUSHROOMS

Steps:

• Boil the chayote halves in salted water for approximately 10-15 minutes or until slightly tender, but not all the way cooked. Remove from water and set aside.
• Heat oil in a large saute pan over medium-high heat. Add the garlic and saute or 1 minutes. Add the onion, celery, mushrooms and bell pepper and cook until the moisture has evaporated.
• Turn the heat to low and add the tomatoes and parsley. Season with the salt, pepper and tabasco sauce. Let cool slightly.
• Spoon the mixture into the squash halves and top with the cheeses.
• Bake in a preheated 350degree oven until the filling is throughly heated and the squash is tender. Approximatly 20 minutes. Serve immidiately.

STUFFED CHAYOTES (CHAYOTES RELLENOS)

Steps:

• In a large pot, boil halved chayotes until tender.
• In a large pan, add OO or non stick spray. Add tomato sauce and sofrito. Let simmer in medium heat for about 5 minutes.
• Add meat and season with adobo.
• When chayotes are done, remove the flesh in the middle area.
• Add this flesh to the meat.
• Stuff chayotes with meat.
• Cover with slice of cheese.
• Place in oven for 35 minutes @ 350°F
• Remove from oven and serve.

CHAYOTE WITH CHEESE (STUFFED & BAKED)

Steps:

• Cut the chayotes in half, place in boiling salted water and cook until tender, approximately 15 minutes.
• Scoop out the pulp and reserve the shells.
• Chop the pulp and drain.
• Mince the onion and slowly fry in butter or olive oil until transparent.
• Add the pulp of the chayote and season to taste with salt & pepper.
• Add the 2 beaten eggs over the mixture and cook over low heat for a few minutes, mixing well until done.
• Stuff the chayote shells and top with grated cheese.
• Place in hot oven, 400 degrees until cheese is melted & golden.

CUCUMBER STUFFED WITH BEEF

Steps:

• Preheat the grill/broiler.
• Cut the cucumber into 1-inch sections, making alternate straight and zig zag cuts.
• Using sharp edged spoon, scoop out the centre of each piece of cucumber.
• Grill/broil the steak medium rare.
• Chop into fine pieces.
• Mix with the rest of the ingredients.
• Spoon into the cucumber cups and garnish with coriander leaves.