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Stuffed Chayotes With Oaxaca Cheese

This Mexican dish features a squash stuffed with veggies, ground turkey, and Oaxaca cheese.

Stuffed Chayotes with Oaxaca Cheese Denisse Oller recipe

This colorful dish features a squash popular in Mexican households. It's stuffed with lots of veggies, ground turkey, and Oaxaca cheese. — Photo by: Marisa Zanganeh

En español

Serves 4

INGREDIENTS

  • 4 chayotes
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • 8 ounces low-sodium chicken broth
  • 4 ounces mixed basmati and wild rice **
  • ½ Spanish onion, diced
  • 1 small carrot, peeled and diced
  • 1 small turnip, peeled and diced
  • 3 garlic cloves, diced
  • ½ red pepper, seeded and deveined, diced
  • ½ yellow pepper, seeded and deveined, diced
  • 8 ounces ground turkey
  • 2 teaspoons spicy paprika
  • 1/2 teaspoons Bijol or achiote (annatto) powder
  • 8 ounces shredded Oaxaca cheese

** Boxes of pre-mixed basmati rice and wild rice can be found at the supermarket. It may be substituted with any other rice.

See also: More recipes from Hispanic cooking expert Denisse Oller.

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. 

You may also like: The Julia Child of Mexican Cuisine.

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