Caribbean Stuffed Chayotes

food.master's picture

Dec. 23, 2010


Chayotes 3 Large , halved lengthwise
Salad oil 1 Tablespoon
Lean ground pork 3/4 Pound
Ground ham 1/4 Pound
Finely chopped onion 1/2 Cup (8 tbs)
Garlic 1 Clove (5 gm) , minced or pressed
Raisins 1/4 Cup (4 tbs)
Pitted prunes 10 , finely chopped
Tomato sauce 1/4 Cup (4 tbs)
Oregano leaves 1 Teaspoon
Vinegar 1/2 Teaspoon
Salt To Taste
Shredded cheddar cheese 6 Tablespoon


Boil chayotes.

Set aside.

While chayotes are cooking, heat oil in a wide frying pan over medium heat; add pork, ham, onion, and garlic.

Cook, stirring often, until meat is browned and onion is soft.

Scoop pulp from each chayote half, leaving a 1/4-inch-thick shell.

Dice pulp and seed; add to meat mixture with raisins, prunes, tomato sauce, oregano, and vinegar.

Season to taste with salt.

Place chayote shells in a greased shallow baking pan: evenly fill with meat mixture and top with cheese.

Bake, uncovered, in a 400° oven until cheese is melted (about 10 minutes).

Recipe Summary

Cook Time: 10 Minutes
Ready In: 10 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 2712Calories from Fat 904

 % Daily Value*

Total Fat 101 g155.4%

Saturated Fat 42 g210%

Trans Fat 0 g


Sodium 1346 mg56.08%

Total Carbohydrates 325 g108.3%

Dietary Fiber 44 g176%

Sugars 161 g

Protein 129 g258%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet