Stuffed Chayotes (Chayotes Rellenos)

Norma Carr
1984 Puerto Rican Cooking Show Demonstrator

• 3 lg. chayotes
• 1 onion, diced
• 1 green pepper, diced
• 1 tomato, diced
• 8 cloves garlic, minced
• 2 eggs, beaten
• 1/2 c. butter or margarine
• 1/2 c. cracker meal

Rinse chayotes; cut into halves lengthwise. Steam for 45 minutes or until tender. Drain and cool; discard seeds. Gently remove pulp from chayote halves, leaving 1/4-inch shells; dice pulp. In a large bowl, combine pulp, onion, green pepper, tomato and garlic. Mash. Stir in eggs. Spoon filling into chayote shells. Place stuffed chayotes in a 9 x 9-inch baking pan. In a medium skillet, melt butter and stir in cracker meal. Spoon over each chayote. Bake at 350° for 30 minutes. Makes 6 servings.