Stuffed Chayote Relleno on the Grill Recipe
A versatile grilled stuffed chayote recipe offering both meat and vegetarian preparation options.
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Instructions
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Start boiling a large pot of water with 1/2 tablespoon (7.5 mL) of salt. Cut chayote in half lengthwise, add to the pot, and cook for 15 minutes. Drain, cool for 10 minutes, then scoop out seeds and some flesh. Blot dry and set aside.
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While chayote cooks, prepare the filling: brown ground beef with white green onion parts for 3 minutes. Add green onions, minced garlic, and remaining filling ingredients (except broth), cooking for 6 more minutes. Stir in chicken or vegetable stock, cover, and let rest for at least 10 minutes. For a vegetarian version, substitute beef with a meat alternative or sauteed vegetables.
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Preheat grill to medium-high, preparing for indirect grilling if using charcoal.
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Brush chayote halves with olive oil. Grill cut-side down for 3-4 minutes to achieve grill marks, then rotate. Remove, fill each half with about 1/3 cup (80 mL) of the prepared mixture, pressing firmly.
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Return chayote to the grill, skin-side down, and cook over indirect heat for 25-35 minutes until tender. Add cheese on top of the filling during the last 1-2 minutes of cooking.
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Remove from heat, let rest for 5 minutes, then serve.