Stuffed Chayote Relleno on the Grill

Instructions

1. Step 1

   Bring a large stock pot of water to boil. Add 1/2 tablespoon or 7.5 mL salt to water. Cut each chayote in half lengthwise and place into pot. Let cook on medium-high heat for 15 minutes. Remove from heat and set onto clean towels to drain and cool about 10 minutes. Once cooled, scoop out seeds and some of the flesh to make room for the filling. Blot with paper towels to remove any excess moisture and set aside.

2. Step 2

   While chayote is simmering, prepare the filling. Fry ground beef with white parts of the green onion. After 3 minutes, add the green part of the green onions, minced garlic, and remaining ingredients except for the broth. Continue cooking for another 6 minutes or until beef has cooked through. Remove from heat and pour in the chicken (or vegetable) stock. Cover and set aside for at least 10 minutes. If opting to keep it vegetarian, simply replace ground beef with meat substitute of your choice or sauteed vegetables.

3. Step 3

   Preheat grill for medium-high heat. If using a charcoal grill, keep a space available for indirect grilling.

4. Step 4

   Brush olive oil onto chayote halves. Make sure to get both the flesh and skin portions. Place cut side down onto grill for 3 to 4 minutes to achieve grill marks. Rotate once. Remove from grill and place about 1/3 cup or 80 mL of filling into the cut and grilled side. Press mixture to secure it in place.

5. Step 5

   Place chayote back onto the grill, skin side down. Cook on indirect heat for 25 to 35 minutes, or until chayote is nice and tender (not mushy). Right before taking them off the grill, add some more cheese on top of the filling and let it cook for an additional 1 to 2 minutes.

6. Step 6

   Once cooked, remove from heat and let rest for 5 minutes. Serve.