sondray

Ingredients:
4 medium chayotes
2 tablespoons Crisco® Pure Vegetable Oil
1/4 cup chopped onion
1 tablespoon chopped garlic
8 ounces ground pork or turkey
3 teaspoons sofrito
salt and pepper to taste
1/2 cup grated Pepper Jack cheese

Chayote Sauce
1/3 cup Crisco® Pure Vegetable Oil
1 small carrot, sliced thin
1/4 cup thinly sliced leeks
3 cups tomato sauce
2/3 cup chicken stock
1/4 teaspoon ground cayenne pepper
1/2 pound butter, cut into small pieces
2 teaspoons minced chives

Cut the chayotes in half; remove the seeds and scoop out the centers.
Place them cut side down in a microwave safe dish and add a half-inch of water. Cover with plastic wrap and cook on high power for 8 minutes. Use caution when removing the plastic wrap as there will be steam.
Pierce each chayote with the point of a small knife to check for doneness.
Heat all-vegetable oil in a medium skillet and sauté the onion, garlic and celery for 5 minutes. Add the ground pork.
Cook until the meat crumbles and is cooked through. Add the sofrito and season to taste with salt and pepper.
Spoon the filling into the cooked chayote halves, sprinkle with the grated cheese and bake in a 400ºF oven for 10 minutes or until the cheese is melted and golden.

Chayote Sauce
Heat all-vegetable oil in large saute pan.
Sauté carrot and leeks until soft. Stir in tomato sauce and mix well. Cook for 5 minutes.
Add chicken stock and cayenne pepper; cook over high heat until the liquid is evaporated and the sauce is thick, approximately 15 to 20 minutes. Let cool.
Pour sauce into food processor or blender; blend until smooth. Return to pan; gradually whisk in butter until well blended.
Add chopped chives. Ladle sauce onto plate and place Chayotes Rellenos on top. Serve immediately.