Chayotes Rellenos al Cari (Stuffed chayotes with cu

Name: Chayotes Rellenos al Cari (Stuffed chayotes with curried beef)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 chayotes, about 3/4 to 1 pound; Salt to taste, if desired; 3 tablespoons butter; 1 cup finely chopped onion; 2 teaspoons finely minced garlic; 2 tablespoons curry powder; 1 pound ground lean beef; 1 egg, lightly beaten; 1/2 cup fine fresh bread crumbs; 1/4 cup pine nuts; 1/4 teaspoon dried hot-red pepper flakes; Freshly ground pepper to taste; 1/4 cup finely grated Cheddar cheese

Servings: persons

3 chayotes, about 3/4 to 1 pound
Salt to taste, if desired
3 tablespoons butter
1 cup finely chopped onion
2 teaspoons finely minced garlic
2 tablespoons curry powder
1 pound ground lean beef
1 egg, lightly beaten
1/2 cup fine fresh bread crumbs
1/4 cup pine nuts
1/4 teaspoon dried hot-red pepper flakes
Freshly ground pepper to taste
1/4 cup finely grated Cheddar cheese

1
Split chayotes lengthwise in half.
2
Put in kettle of cold water with salt to taste.
3
Bring to boil and let simmer about 10 minutes.
4
Do not overcook or vegetables will become mushy.
5
Drain and run briefly under cold water.
6
Drain again.
7
Using spoon or melon-ball cutter, scoop out flesh and edible seeds of each half, leaving shell about eighth of an inch thick or slightly thicker.
8
Set shells side.
9
Finely chop flesh and seeds.
10
There should be about one cup.
11
When ready to cook, preheat the oven to 425 degrees.
12
Heat tablespoon of butter in saucepan and add onion and garlic.
13
Cook briefly, stirring, and add curry powder.
14
Add meat and cook, stirring and chopping down with side of heavy metal spoon to break up lumps in meat.
15
When meat has lost raw look, add chopped pulp of chayotes.
16
Stir.
17
Scrape mixture into mixing bowl.
18
Add egg, quarter cup of bread crumbs, pine nuts, pepper flakes, salt and pepper.
19
Blend well.
20
Use mixture to stuff chayote halves.
21
Pile up and smooth over.
22
Blend remaining bread crumbs with cheese.
23
Sprinkle tops with mixture, patting to help it adhere.
24
Dot with remaining two tablespoons of butter.
25
Arrange stuffed halves in a lightly buttered baking dish and place in oven.
26
Bake 20 minutes.

552

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 chayotes, about 3/4 to 1 pound, Salt to taste, if desired, 3 tablespoons butter, 1 cup finely chopped onion, and more.

Yes, Chayotes Rellenos al Cari (Stuffed chayotes with curried beef) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chayotes Rellenos al Cari (Stuffed chayotes with curried beef)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions