Chayotes Rellenos

Campbell's Chayotes Rellenos Recipe

You'll love this authentic Mexican recipe!  Chayotes are often sold as "chayote squash" but they are actually a gourd.  This one takes a bit of time...but it's so worth it.

At a glance


35 min.


1 hr. 30 min.



Servings: 1 stuffed chayote half each

Cook: 45 min.

Bake: 10 min.

Made With

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

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What You'll Need

4 medium Chayote squash (about 2 pounds), cut in half and seeded
7 tablespoons vegetable oil
1 small onion, chopped (about 1/4 cup)
1 tablespoon chopped garlic
1 stalk celery, diced (about 1/2 cup)
8 ounces ground pork or turkey
1 tablespoon sofrito sauce
1 dash ground black pepper
1/2 cup shredded pepper Jack cheese
1 small carrot, very thinly sliced (about 1/3 cup)
1/4 cup thinly sliced leek
3 cups tomato sauce
2/3 cup Swanson® Chicken Stock
1/4 teaspoon cayenne pepper
1 cup (2 sticks) butter, cut into small pieces
2 teaspoons chopped fresh chives

How to Make It

  • 1

    Place the chayote halves, cut-side down, into a microwaveble dish and add 1/2-inch water.  Cover the dish.  Microwave on HIGH for 8 minutes or until they're tender.

  • 2

    Heat the oven to 400°F.  Heat 2 tablespoons oil in a 10-inch skillet over medium heat.  Add the onion, garlic and celery and cook for 5 minutes.  Add the pork and cook until it's well browned, stirring often to separate meat.  Stir in the sofrito.  Season with the black pepper.  Cook until the mixture is hot and bubbling.

  • 3

    Place the chayote halves into a 3-quart shallow baking dish.  Spoon the pork mixture into the chayote halves.  Sprinkle with the cheese.

  • 4

    Bake for 10 minutes or until the cheese is melted.

  • 5

    Heat the remaining oil in a 12-inch skillet over medium heat.  Add the carrot and leek and cook until tender, stirring often.  Stir in the tomato sauce and cook for 5 minutes.  Stir in the stock and cayenne pepper.  Cook for 15 minutes or until the mixture is thickened.

  • 6

    Pour the vegetable mixture into a food processor.  Cover and process until the mixture is smooth.  Return the mixture to the skillet.  Add the butter and stir until it's melted.  Stir in the chives.  Serve the sauce with the chayotes.

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