Source: Campbell's Recipes

Chayotes Rellenos
You'll love this authentic Mexican recipe!  Chayotes are often sold as "chayote squash" but they are actually a gourd.  This one takes a bit of time...but it's so worth it.
Serves: 4 servings (1 stuffed chayote half each)
Prep Time: 35 minutes
Cook Time: 55 minutes


4 medium chayote squash (about 2 pounds), cut in half and seeded
7 tablespoons Crisco® vegetable oil
1 small onion, chopped (about 1/4 cup)
1 tablespoon chopped garlic
1 stalk celery, diced (about 1/2 cup)
8 ounces ground pork or turkey
3 teaspoons Sofrito
ground black pepper
1/2 cup shredded pepper jack cheese
1 small carrot, very thinly sliced (about 1/3 cup)
1/4 cup thinly sliced leek
3 cups tomato sauce
2/3 cup CHICKEN stock
1/4 teaspoon cayenne pepper
1 cup (2 sticks) butter, cut into small pieces
2 teaspoons chopped fresh chives

Place the chayote halves, cut-side down, into a microwaveble dish and add 1/2-inch water.  Cover the dish.  Microwave on HIGH for 8 minutes or until they're tender.
Heat the oven to 400°F.  Heat 2 tablespoons oil in a 10-inch skillet over medium heat.  Add the onion, garlic and celery and cook for 5 minutes.  Add the pork and cook until it's well browned, stirring often to separate meat.  Stir in the sofrito.  Season with the black pepper.  Cook until the mixture is hot and bubbling.
Place the chayote halves into a 3-quart shallow baking dish.  Spoon the pork mixture into the chayote halves.  Sprinkle with the cheese.

Bake for 10 minutes or until the cheese is melted.

Heat the remaining oil in a 12-inch skillet over medium heat.  Add the carrot and leek and cook until tender, stirring often.  Stir in the tomato sauce and cook for 5 minutes.  Stir in the stock and cayenne pepper.  Cook for 15 minutes or until the mixture is thickened.

Pour the vegetable mixture into a food processor.  Cover and process until the mixture is smooth.  Return the mixture to the skillet.  Add the butter and stir until it's melted.  Stir in the chives.  Serve the sauce with the chayotes.

Nutritional Values per Serving using Swanson Chicken Stock: Calories 904, Total Fat 84g, Saturated Fat 38g, Cholesterol 171mg, Sodium 1521mg, Total Carbohydrate 25g, Dietary Fiber 4g, Protein 19g, Vitamin A 86%DV, Vitamin C 33%DV, Calcium 20%DV, Iron 19%DV