Stuffed Chayotes With Oaxaca Cheese

DIRECTIONS

1. Preheat oven to 350° F.
   
   
2. Cut each chayote in half lengthwise, remove the seeds and slightly remove part of the center core with a spoon.
   
   
3. Brush both sides of the chayote halves with approximately 1 tablespoon olive oil. Sprinkle salt and pepper to taste. Line a baking tray with wax paper and place chayote halves face down on the tray. Bake for 15 minutes. Set aside.
   
   
4. In a medium-size pan, heat chicken broth at high heat. Add rice, a dash of salt, and boil until liquid evaporates, approximately 20 minutes. Lower heat, cover and continue to cook for 10 additional minutes.
   
   
5. In a large frying pan, heat remaining oil at medium-low heat. Add onions and cook 2–3 minutes. Add the remaining vegetables and cook for 5 additional minutes.
   
   
6. Add the ground turkey and paprika, Bijol, salt and pepper to taste. Mix and increase heat to medium-high until the meat is browned.
   
   
7. Mix turkey with rice.
   
   
8. Stuff the chayote halves with the turkey and rice mix, cover with cheese and place in the oven for 5 minutes or until golden brown.
   
   
9. Serve two halves and add additional turkey mix as a side on each dish. 

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