Stuffed Chayote
Start by removing the core from the chayotes and transfer them to a large saucepan.Add enough water to fully cover them, add the salt, turn on the heat and let them cook for 15 minutes.Into another saucepan, add the butter and let it melt, add the grated onion, stir-fry then add the wheat flour, stir again.Now, gradually add the milk until combined, keep stirring to avoid lumps.Add the salt and the nutmeg, stir well until slightly thickened.Now, scoop out the flesh of the cooked chayotes and transfer to a small bowl, set aside.Next, in a skillet, add a drizzle of oil or olive oil, the onion chopped into dices and the bell pepper, stir until slightly golden brown.Add the minced garlic cloves and the ground beef, keep stirring until the meat releases its juices.Add all the chayote flesh, season with the salt, the sweet paprika, the black pepper and the chimichurri, stir well.Top the meat with parsley to taste.Now, arrange all the chayote shells on a baking dish and fill each of them with 1 teaspoon of Brazilian cream cheese, then spread.Next, add the meat, nicely filling each chayote.Add another teaspoon of Brazilian cream cheese to each chayote, over the meat.Cover with the white sauce and top with grated mozzarella cheese.Take to a preheated oven at 200°C (392°F) and let it bake for 10 minutes or until the cheese is melted and brown.Serve.
Ingredientes
- 3 Chayotes
- 1 Teaspoons of Salt
- 6 Teaspoons of Brazilian Cream Cheese
- 200g of Mozzarella Cheese
Sauce
- 2 Tablespoons of Butter
- 1 Medium Onion
- 2 Tablespoons of Wheat Flour
- 1 Liter of Milk
- 1 Teaspoon of Salt
- 1 Pinch of Nutmeg
Meat
- 1 Onion
- ¼ Green Bell Pepper
- 3 Garlic Cloves
- 250g of Ground Beef
- 1 Teaspoon of Sweet Paprika
- 1 Teaspoon of Salt
- 1 Generous Pinch of Black Pepper
- 1 Teaspoon of Chimichurri
- Parsley to Taste
Modo de Fazer
Start by removing the core from the chayotes and transfer them to a large saucepan.
Add enough water to fully cover them, add the salt, turn on the heat and let them cook for 15 minutes.
Into another saucepan, add the butter and let it melt, add the grated onion, stir-fry then add the wheat flour, stir again.
Now, gradually add the milk until combined, keep stirring to avoid lumps.
Add the salt and the nutmeg, stir well until slightly thickened.
Now, scoop out the flesh of the cooked chayotes and transfer to a small bowl, set aside.
Next, in a skillet, add a drizzle of oil or olive oil, the onion chopped into dices and the bell pepper, stir until slightly golden brown.
Add the minced garlic cloves and the ground beef, keep stirring until the meat releases its juices.
Add all the chayote flesh, season with the salt, the sweet paprika, the black pepper and the chimichurri, stir well.
Top the meat with parsley to taste.
Now, arrange all the chayote shells on a baking dish and fill each of them with 1 teaspoon of Brazilian cream cheese, then spread.
Next, add the meat, nicely filling each chayote.
Add another teaspoon of Brazilian cream cheese to each chayote, over the meat.
Cover with the white sauce and top with grated mozzarella cheese.
Take to a preheated oven at 200°C (392°F) and let it bake for 10 minutes or until the cheese is melted and brown.
Serve.
