Prep Time: 20 minutes
Cook Time: 10 minutes
Serves: 4
Ingredients:
4 medium Chayotes
2 tbsp. CRISCO Oil
1/4 cup chopped onion
1 tablespoon chopped garlic
8 ounces ground pork or turkey
3 tsp. Sofrito
Salt & pepper to taste
1/2 cup grated pepper Jack cheese
Chayote Sauce
1/3 cup CRISCO Oil
1 small carrot sliced thin
1/4 cup leeks sliced thin
3 cups tomato sauce
2/3 cup chicken stock
1/4 tsp. cayenne pepper
1/2 lb. butter cut into small pieces
2 tsp. chives
Directions:
CUT the chayotes in half; remove the seeds and scoop out the centers.
PLACE Place them cut side down in a microwave safe dish and add a half-inch of water. Cover with plastic wrap and cook on high power for 8 minutes. Use caution when removing the plastic wrap as there will be steam.
HEAT Crisco Oil in a medium skillet and sauté the onion, garlic and celery for 5 minutes. Add the ground pork.
COOK until the meat crumbles and is cooked through. Add the sofrito and season to taste with salt and pepper.
SPOON the filling into the cooked chayote halves, sprinkle with the grated cheese and bake in a 400ºF oven for 10 minutes or until the cheese is melted and golden
