Stuffed Chayotes (Chayotes Rellenos)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 large chayotes 1 tablespoon annatto oil or olive oil 4 ounces smoked ham, cut into small cubes
1/2 cup manzanilla olives, chopped 1/4 cup basic recaito combined with 1/4 cup tomato sauce or 3 tablespoons tomato paste 1 pound ground beef
2 eggs, beaten 1/2 cup plain bread crumbs Parmesan cheese to taste (optional)



1 Cut the chayotes in half and cook them in a large pot of boiling water for 30 minutes. Drain and cool. Heat the oil in a heavy skillet. Saute the ham, olives, recaito or tomato paste, and ground beef over medium heat. Scoop the pulp out of the chayotes, chop, and add to the meat stuffing.
2 Preheat the oven to 375 F. Fill each chayote shell with the meat mixture. Top each shell with eggs and bread crumbs and sprinkle with cheese. Bake for 10 minutes, or until the egg has set.

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