The mild taste of chayote is a perfect foil for the robust, spicy flavor of chorizo. Be sure to use fresh Mexican chorizo, and not Spanish chorizo, which is usually cured.
- 1 ½ pounds (about 3 medium) chayotes
- 1 medium white onion, finely chopped
- ¾ pound chorizo, casings removed
- 2 cloves garlic, peeled and minced
- 1 jalapeño chile, seeded and minced
- 1 pound roma tomatoes, seeded and chopped
- salt to taste
- grated Chihuahua or gruyere cheese for topping
Steam or boil the chayotes until crisp-tender. Allow them to cool enough to handle. Cut each chayote in half, remove the pit, and carefully scoop out the flesh, leaving about ¼ inch shell, including skin. Chop the flesh that has been scooped out, set shells and flesh aside.
In a large skillet, cook the chorizo, breaking it up into small pieces, until just beginning to brown. Remove and set aside.
In the fat left in the pan from the chorizo, sauté the onion until just beginning to soften. Add the garlic and jalapeño and sauté another 2 minutes. Add the tomato and cook until its juices have evaporated. Add the cooked chorizo and the chayote flesh into the pan, stirring to combine all stuffing ingredients well.
Divide the stuffing evenly among the chayote shells, mounding it attractively. Top with grated cheese and bake on a baking sheet for 15 minutes at 350°F. Serve hot, with tortillas and rice if desired. Makes 6 servings.
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