Stuffed Cho-Cho

Chayote with Meat Stuffing

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 3 large chayotes, each weighing about ¾ lb.
  • 2 tablespoons vegetable oil


Boil the whole chayotes in salted water until tender, about 30 minutes. Remove from the saucepan, and when cool enough to handle, cut into halves lengthwise. Scoop out the pulp, including the edible seed, mash and set aside. Reserve the shells. Heat the oil in a frying pan and sauté the onion, garlic and beef for 15 minutes, stirring from time to time. Add the curry powder or hot pepper, and co